Researchers at Deakin University conducted a blind taste test to determine if popular dishes improve after being stored in a refrigerator overnight.
Key facts
- •Researchers tested beef lasagne, butter chicken, dhal, and apple crumble in a blind study.
- •Over 80 percent of participants could distinguish a taste difference in dhal after one day.
- •Nearly 64 percent of volunteers preferred the taste of day-old butter chicken.
- •The study found that no day-old foods were less liked than the freshly cooked versions.
- •Russell Keast suggests the 'next-day effect' likely applies to complex, moist, sauce-based foods.
A study led by Russell Keast at Deakin University has investigated the common belief that leftovers taste better the next day. Researchers tested 65 volunteers on four dishes—beef lasagne, butter chicken, dhal, and apple crumble—under controlled laboratory conditions to see if participants could distinguish between fresh and day-old versions and which they preferred.
By the numbers
Testing the leftovers
The study involved a blind taste test where researchers used identical recipes, ingredient batches, and preparation methods for both fresh and refrigerated samples. Participants were asked to identify if they could detect a difference between the two versions. Dhal showed the most significant change, with over 80 percent of respondents noting a difference in taste, while butter chicken and apple crumble were also distinguishable. Beef lasagne, however, did not show a noticeable difference to participants.
Results and psychological factors
When asked for their preference, nearly 64 percent of volunteers favored the day-old butter chicken. For the other three dishes, preferences were split roughly equally. Notably, none of the day-old foods were rated as less enjoyable than their fresh counterparts. Researchers suggest that while some complex, sauce-based foods may undergo chemical changes as ingredients integrate, the perception that leftovers are better may also be influenced by psychological expectations or the convenience of not having to prepare a meal.
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This article was independently rewritten by ManyPress editorial AI from reporting originally published by New Scientist.
