How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

Impact of CO2 and its interaction with the matrix components on sensory perception in model cider

“…1b is the Pareto diagram for astringency. This characteristic was highly related to the concentration of procyanidins as previously reported by numerous authors (Breslin, 1996;Lea & Arnold, 1978;Robichaud & Noble, 1990;Vidal et al, 2004). Thus, in the present conditions, ethanol content increased the astringency, whereas fructose reduced it.…”

“…In contrast, for samples with 60 g/L, even if they were perceived significantly sweeter, those with CO 2 were significantly less sweet than their homolog without gas. The decrease in sweetness by CO 2 generally observed in several matrices (Clark et al, 2011;Cowart, 1998;Hewson et al, 2009;Le Calv e et al, 2008;Passe et al, 1997;Saint-Eve et al, 2010) is, in the present experiment, concentration-dependent. This result is in accordance with Thuillier (2007) who noticed this interaction but, in his study, the decrease was only significant for 18 g/L of saccharose and not for 36 g/L.…”

“…Several studies have shown that carbonation leads to a decrease in sweetness (Clark, Hewson, Bealin-Kelly, & Hort, 2011;Cowart, 1998;Hewson, Hollowood, Chandra, & Hort, 2009;Le Calv e, Goichon, & Cayeux, 2008;Passe, Horn, & Murray, 1997;Saint-Eve et al, 2010;Thuillier, 2007) but this decrease is concentrationdependent. For example, Thuillier (2007) observed a significant effect of CO 2 on this attribute but only at 18 g/L and not at 9 g/L or 36 g/L.…”

“…This is due to the presence of carbonic acid, formed by the dissociation of CO 2 in solution (Cometto-Muniz et al, 1987;Cowart, 1998;Hewson et al, 2009;Le Calv e et al, 2008;Saint-Eve et al, 2010;Thuillier, 2007). However, here again, the modulation of taste by CO 2 appears to be concentration-dependent.…”

Effect of dissolved carbon dioxide on the sensory properties of still white and red wines

“…Contrary to this result, carbonation increased flavour intensity elicited by volatile compounds both with and without a trigeminal component when presented in model aqueous systems. Corresponding increases in the concentration of volatiles in in vivo nasal and in vitro throat effluent suggest the possibility of enhanced delivery of odorants to the olfactory epithelium (Pozo‐Bayón et al , Saint‐Eve et al , ). The difference in results between this and previous studies may be attributed to differences in the concentration of DCO 2 used.…”