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The science of ice cream just got serious. No longer content with simple taste tests, scientists now want to visualise exactly how the treat melts in the mouth.

And one group of researchers in Spain has been able to do just that using software that reveals what makes the summer treat so addictive.

Using a technique known as Temporal Dominance of Sensations (TDS), researchers have analysed how much 'coldness', 'creaminess' and 'roughness' is need to make the perfect frozen dessert.

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Using a technique known as Temporal Dominance of Sensations, researchers have been able to analyse the fleeting experience of eating. These graphs shows taste curves for two types of ice cream, the left containing only sweetened milk (M) and the right containing milk, cream, egg and the chemical hydrocolloids (MCEH)

The software is able to generate coloured curves that follow changes in a variety of attributes, which also include 'gumminess' and how much the ice cream coats the taster's mouth.

'As well as how it looks before being served, the texture on our tongue and palate is key to it being accepted and considered as a quality product,' said researcher Susana Fiszman.

Scientists at the University of Valencia organised a tasting session with 85 people who described the sensations they felt while eating a vanilla ice cream.

Scientists organised a tasting session with 85 people who described the sensations they felt while eating a vanilla ice cream. (stock image pictured). The participants pointed on a screen the most dominant characteristic present in each bite, including iciness, coldness, creaminess, roughness and gumminess

The participants pointed out on a screen the most dominant characteristic present in each moment.

These included iciness, coldness, creaminess, roughness, gumminess, and finally, mouth coating.

The results were processed using software, and shown in graphs displaying coloured lines - one for each characteristic.

'In an ice cream made only with milk and sugar, the curves that dominate are those representing coldness and lack of smoothness,' Professor Fiszman explained.

'But adding cream, egg and hydrocolloids significantly increases and prolongs creaminess and mouth coating.'

She pointed out the role of hydrocolloids: 'Normally the perception of a cold-ice sensation is negative for the consumer, but we have seen that this is eliminated or delayed when these macromolecules are added.

This chemical helps create the illusion of creaminess.

According to the authors of the study, knowledge of these details and the dynamics of sensory perception of a product will help manufacturers to better quantify the ideal proportions of the ingredients to improve the product.