This study provides a strong argument against evaluating refrigeration temperature by tactile sense demonstrating that it is very difficult to discriminate the temperature of foods and surfaces and that the equivalent perceived temperature for the same intensity of coldness sensation is different for different foods and surfaces. Authors: Daniela Bordaa, Octavian Augustin Mihalachea, Anca Ioana Nicolaua, Paula Teixeirab, Solveig Langsrud, Loredana Dumitrascua