The Influence of Bubbles on the Perception Carbonation Bite

Abstract

Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.

Exploring the effects of synchronous pharyngeal electrical stimulation with swallowing carbonated water on cortical excitability in the human pharyngeal motor system

“…Swallowing carbonated liquids causes the peripheral pungent orotactile experience expressed as 'fizzy' sensation, which is received by oropharyngeal nociceptors and acidification of tissue and embedded nerve endings which occur when CO 2 is hydrated to carbonic acid, 15,45 and catalyzed with carbonic anhydrase; although the carbonated sensation is also modulated by the bubbles themselves. 46 The primary sensory trigeminal afferent fibers on oral mucosa which receive carbonic acid project to the trigeminal subnucleus caudalis. 15 Animal studies have revealed that there are rich interconnections between the spinal trigeminal nucleus and NTS, 47 which also receives irritant chemical sensory input in pharyngeal via glossopharyngeal and vagus nerves.…”

“…46 The primary sensory trigeminal afferent fibers on oral mucosa which receive carbonic acid project to the trigeminal subnucleus caudalis. 15 Animal studies have revealed that there are rich interconnections between the spinal trigeminal nucleus and NTS, 47 which also receives irritant chemical sensory input in pharyngeal via glossopharyngeal and vagus nerves.…”

Taste receptors in innate immunity

“…These receptors signal information to the brain regarding the nutritive value and/or potential toxicity of ingested foods and beverages [5,6]. Our sensory perception of foods and beverages is called flavor [7], which is a complex sensation made up of taste, smell, and texture, also called “mouth feel.” Flavor can also include pain, as in the case of capsaicin- or CO 2 -meditated activation of nociceptor neurons during ingestion of foods containing chili peppers or carbonated beverages [8,9], respectively. However, there are only five well-defined types of tastes that are detected by the sensory cells of the taste buds of the tongue [10].…”

Bubble dynamics in various commercial sparkling bottled waters

“…During carbonated beverage tasting, dissolved CO 2 acts on both trigeminal receptors (Dessirier et al, 2000;Kleeman et al, 2009;Meusel et al, 2010), and gustatory receptors, via the conversion of dissolved CO 2 to carbonic acid (Chandrashekar et al, 2009;Dunkel and Hofmann, 2010), in addition to the tactile stimulation of mechanoreceptors in the oral cavity (through bursting bubbles). More recently, Wise et al (2013) showed that the carbonation bite was rated equally strong with or without bubbles under normal or higher atmospheric pressure, respectively. However, a consumer preference for carbonated water containing smaller bubbles has been previously reported in a thorough study on the nucleation and growth of CO 2 bubbles following depressurisation of a saturated carbon dioxide/water solution (Barker et al, 2002).…”