Related Experiment Video
Updated: Jun 13, 2026
08:01
A Method for Manipulating Blood Glucose and Measuring Resulting Changes in Cognitive Accessibility of Target Stimuli
Published on: August 12, 2016
Carbonation Perception and Texture Characteristics of Carbonated Beverages Using Focus Group Interviews and
Jihye An1,2, Jeehyun Lee1
1Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Foods (Basel, Switzerland)
|June 12, 2026
Summary
Young Korean adults perceive carbonation intensity and texture as key sensory attributes in beverages. Essential characteristics include cooling, carbonation, bite, and fizziness, influencing consumer preference.
Area of Science:
- Food Science
- Sensory Science
- Consumer Behavior
Background:
- Carbonated beverages are globally popular, with texture significantly impacting consumer perception.
- Understanding consumer sensory experiences is crucial for product development and marketing.
Purpose of the Study:
- To investigate the perception of carbonation and texture characteristics among young Korean adults.
- To identify key sensory attributes influencing preference for carbonated beverages.
Main Methods:
- Utilized focus group interviews and free-sorting tasks with young Korean adults.
- Collected qualitative descriptions of carbonation and texture experiences.
- Surveyed participants on essential texture attributes for carbonated beverages.
Main Results:
- Free-sorting tasks revealed groupings based on carbonation intensity and flavor.
- Key perceived texture attributes were cooling (93.3%), carbonation (86.7%), bite (83.3%), and fizziness (76.7%).
- Consumers described specific oral locations for sensations like bubble bursting and tingling.
Conclusions:
- Cooling, carbonation, bite, and fizziness are essential sensory characteristics for young Korean consumers.
- Detailed descriptions of sensory perceptions highlight the complexity of carbonation experiences.
- Findings offer valuable insights into texture perception for carbonated beverage development.
Related Concept Videos
01:24Carbonation Shrinkage
Atmospheric CO2 penetrates the concrete's pores and, in the presence of moisture, forms carbonic acid, which then reacts with calcium hydroxide in the hydrated cement, forming calcium carbonate. This process reduces the concrete's volume and is termed carbonation shrinkage.
The concrete's permeability is slightly reduced as calcium carbonate produced during the reaction fills its pores. Furthermore, its strength is slightly enhanced as the water released during the reaction facilitates the...
The concrete's permeability is slightly reduced as calcium carbonate produced during the reaction fills its pores. Furthermore, its strength is slightly enhanced as the water released during the reaction facilitates the...
00:55Convenience Sampling Method
Sampling is a technique to select a portion (or subset) of the larger population and study that portion (the sample) to gain information about the population. Data are the result of sampling from a population. The sampling method ensures that samples are drawn without bias and accurately represent the population.
Convenience sampling is a non-random method of sample selection; this method selects individuals that are easily accessible and may result in biased data. For example, a marketing...
Convenience sampling is a non-random method of sample selection; this method selects individuals that are easily accessible and may result in biased data. For example, a marketing...
02:19Physical Properties Affecting Solubility
Solutions of Gases in Liquids
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
As for any solution, the solubility of a gas in a liquid is affected by the attractive intermolecular forces between solute and solvent species. Unlike solid and liquid solutes, however, there is no solute-solute intermolecular attraction to overcome when a gaseous solute dissolves in a liquid solvent since the atoms or molecules comprising a gas are far separated and experience negligible interactions. Consequently, solute-solvent interactions are the sole...
01:25Factors Affecting Perception
Perception is influenced by perceptual set, context, motivation, and emotion. Perceptual set, or perceptual expectancy, refers to the tendency to perceive things in a particular way, influenced by previous experiences and expectations. This phenomenon affects the interpretation of stimuli, creating a set of mental tendencies and assumptions that impact sensory perceptions of sound, taste, touch, and sight.
An illustrative example of a perceptual set is the scenario where an airline pilot told...
An illustrative example of a perceptual set is the scenario where an airline pilot told...
01:09Turbulent Flow: Problem Solving
Carbonation is a process used to dissolve carbon dioxide gas in a liquid, commonly used in the production of carbonated beverages. Achieving efficient carbonation requires careful control of temperature, pressure, and flow conditions. By adjusting these parameters, carbonation efficiency can be maximized, producing a higher concentration of CO2 in the liquid.
Temperature is a key factor in CO2 solubility. In this case, the CO2 gas and the liquid are cooled to 20°C. Lower temperatures enhance...
Temperature is a key factor in CO2 solubility. In this case, the CO2 gas and the liquid are cooled to 20°C. Lower temperatures enhance...
01:24The Physiology of Taste
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...