Temperature particles provide continuous spectra in the ultraviolet, the infrared, and visible range ("Lemmings Over The Cliff..." dated 18 May 2016). Temperature particles could also be responsible for smell and taste, that fresh vegetable and food taste bland after they have been stored in cool temperature. The coolness of negative temperature particles neutralizes positive temperature particle and takes the taste/smell away.
So, if you are able to isolate temperature particles, give positive temperature particles a good lick and varies its amount as you do so. It is likely that a combination of positive and negative temperature particles in succession provide a unique favor to foodstuff.
Just like a snake tasting the air with its tongue is seeing in infrared.
