Carbonation Interactions with Sweetness and Sourness

Yau, N.J.N.; McDaniel, Mina R.

doi:10.1111/j.1365-2621.1992.tb06871.x

Cited by 35 publications

(28 citation statements)

References 16 publications

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“…Effects of carbonation on sourness perception agreed with previous work (Comettomuniz et al 1987;McLellan et al 1984;Prescott et al 2004;Yau and McDaniel 1992) reporting increasing sourness intensity with carbonation and is likely due to the presence of carbonic acid as a consequence of dissociation of CO 2 in solution.…”

Section: Taste and Flavour Attributessupporting

confidence: 89%

“…Evidence from McLellan et al (1984) using a carbonated apple juice beverage provides evidence of suppression of sweetness due to carbonation. Subsequent investigations, however, showed increasing carbonation did not significantly suppress sweetness of either sucrose (Comettomuniz et al 1987;Yau and McDaniel 1992), aspartame (Comettomuniz et al 1987) or sodium cyclamate (Prescott et al 2004). Cowart (1998) investigated the effect of carbonation on gustatory stimuli (sweet, salty, sour and bitter) and reported a decrease in sweetness of sucrose by carbonation.…”

Section: Introductionmentioning

confidence: 94%

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Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage

Hewson

Hollowood²,

Chandra

et al. 2009

Chem. Percept.

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Flavour results from the integration of aroma, taste and chemosensory information within the brain. Understanding interactions between the anatomically separate systems which relay this information is crucial to our appreciation of how different aspects of food contribute to flavour perception and the formulation of successful products. To examine these interactions, a beverage system was created containing elements capable of stimulating gustatory, olfactory and trigeminal systems. Using ingredients relevant to commercial beverages, water, aroma volatiles, tastants and carbonation, enabled examination of the effects of tastant-aroma-carbonation interactions on sensory perception. Samples, selected according to Doptimal designs, were evaluated by a trained panel. Predictive polynomial models were generated from mean panel data to explain variations in the attributes as a function of design factors. Increasing both sugars and acids resulted in increases in perceived flavour. Evidence of differential flavour enhancement profiles of two sugars at perceptually equi-sweet levels, glucose and fructose, supported previous findings in a non-carbonated system (Hewson et al., Food Qual Prefer 19:323-334, 2008). This difference was also evident in models generated for some mouthfeel attributes (tingling and irritant attributes). Carbonation increased sourness, in agreement with previous literature (McLellan et al., J Food Sci 49:1595-1597, 1984 Yau and McDaniel, J Food Sci 57:1412-1416, but also suppressed sweetness. Interestingly, evaluation of beverages revealed the perception of a bitter aftertaste, which was primarily driven by CO 2 level, enhanced by citric acid, and suppressed by increasing sugar concentration. This study provides a comprehensive assessment of the sensory profile of a model carbonated beverage. Analysis provided novel evidence of the influence of multimodal interactions from gustatory, olfactory and trigeminal origin on sensory perception and highlighted the differential effects of two monosaccharides on key sensory attributes.

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Section: Taste and Flavour Attributessupporting

confidence: 89%

Section: Introductionmentioning

confidence: 94%

Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage

Hewson

Hollowood²,

Chandra

et al. 2009

Chem. Percept.

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“…The perception of carbonation often relies on the integration of a variety of multisensory cues from visual, oral-somatosensory, nociceptive, auditory, and even tactile cues that are provided by the bubbles present in the beverage (Carstens et al 2002;Chandrashekar et al 2009;Green 1992;Guinard and Mazzucchelli 1996;Vickers 1991;Yau and McDaniel 1992). Zampini and Spence investigated whether the sounds produced by the bubbles in sparkling water might also influence participants' percep- Fig.…”

Section: Studiesmentioning

confidence: 99%

Assessing the Role of Sound in the Perception of Food and Drink

Zampini

Spence

2010

Chem. Percept.

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The consumption of food and drink are among the most multisensory of our perceptual experiences. In fact, the evaluation of foodstuffs is not only influenced by the unified oral sensation (or Gestalt) of taste and smell in the mouth but also by what the foods look, feel (i.e., oral texture, temperature, viscosity, etc.), and sound like (particularly for noisy foods such as crisps, celery, carrots, etc.) when we eat or drink them. The empirical literature reviewed here highlights the important role that auditory cues have on our perception of a variety of different food and drink items. In particular, changing the sounds that are made when we bite into a foodstuff, or the sounds that are made by carbonated drinks, have both been shown to have a dramatic effect on perception. Auditory stimuli that are not even directly food-related have also been shown to influence people's behavior. The present article reviews the growing body of research, highlighting the significant effects that music and other auditory stimuli can have on people's food choices. Taken together, the results of the studies reported here unequivocally show that what people hear (be it food-related or nonrelated sounds) can have a dramatic effect on their perceptions of food and drink. Finally, we report a number of explanations that have been put forward in order to account for these cross-modal effects.

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“…In beverages, carbonation perception can be influenced by formulation and/or by consumption conditions (Cometto-Muniz et al, 1987;Cowart, 1998;Yau & McDaniel, 1992). The increase in the CO 2 level in water was shown to be directly related to an increase in carbonation perception (Yau & McDaniel, 1992).…”

Section: Introductionmentioning

confidence: 97%

“…The increase in the CO 2 level in water was shown to be directly related to an increase in carbonation perception (Yau & McDaniel, 1992). In addi-0950-3293/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 98%