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The influence of bubbles on the perception carbonation bite
Paul M Wise1, Madeline Wolf, Stephen R Thom
1Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States of America.
Plos One
|August 31, 2013
Summary
The bite of carbonation is primarily caused by carbonic acid, not bubbles. However, tactile stimulation from bubbles can surprisingly enhance this chemogenic pain sensation.
Area of Science:
- Sensory Science
- Neuroscience
- Food Science
Background:
- The
Purpose of the Study:
- To investigate the role of bubbles versus carbonic acid in carbonation bite.
- To determine if tactile stimulation from bubbles modulates perceived carbonation bite.
Main Methods:
- Experiment 1: Assessed oral pungency of carbonated water at pressures allowing and preventing bubble formation.
- Experiment 2: Introduced air bubbles to un-carbonated and mildly carbonated solutions to evaluate tactile effects on perceived bite.
Main Results:
- Carbonation bite perception was similar regardless of bubble presence (Experiment 1).
- Air bubbles significantly enhanced perceived bite in CO2 solutions, without causing bite in un-carbonated solutions (Experiment 2).
Conclusions:
- Carbonation bite is mainly due to carbonic acid, not bubble-induced tactile stimulation.
- Innocuous tactile stimulation, like bubbles, can enhance chemogenic pain.
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