The Power Function of Carbonation

Abstract

ABSTRACT. The relationship between the physical carbonation level of carbonated spring water and the magnitude of carbonation perception was determined by a trained panel using two assessing conditions, swallowing and expectoration. Spring water was carbonated to 5 carbonation levels. Panelists were asked to rate their perception of carbonation intensity by using magnitude estimation. The power function equations were established with high correlation coefficients for both assessing conditions. The exponents, 2.79 (swallowing) and 2.65 (expectoration), suggested a sharp increase of perceived CO2 magnitude with increasing concentration. There was no significant difference between exponents resulting from the two assessing conditions. Therefore, the response should not be affected if samples are expectorated in studies of carbonation perception.

Carbonated Water Lexicon: Temperature and CO2 Level Influence on Descriptive Ratings

“…For bite and, to a lesser degree, burn, numbing, and astringency, higher carbonation levels resulted in higher intensity ratings at each level of carbonation (Table 4). This was consistent with the sharp increase of perceived CO, magnitude reported with increasing concentration found by Yau and McDaniel (1990), as well as the results on nasal pungency reported by GarciaMedina and Cain (1982) and Cain and Murphy (1980).…”

“…Hence, it is important to understand the effect of temperatures within this range on perceived COz level as well as the effect of temperature on sensory characteristics. Yau and McDaniel (1990) investigated the effect of increasing levels of CO, in water on increased carbonation perception. Carbonation perception was defined as the overall perception including stinging, burning, cooling, irritation, etc.…”

“…The functions represented a sharp increase of perceived carbonation with increasing CO, concentration. Yau and McDaniel (1990) also studied the effects of temperature on the perception of overall carbonation intensity. They reported that carbonation intensity was perceived, by both untrained and trained panels, to be greater at lower temperatures than at higher temperatures.…”

The Influence of Bubbles on the Perception Carbonation Bite

“…The physics of bubble formation are discussed more fully elsewhere [8]. There has been speculation that bubbles contribute to the quality of carbonation sensation either as punctate sources of CO 2 [9] or through nociceptive mechanical stimulation by the evolution or bursting of bubbles on the surface of the tongue [10], [11]. These possibilities remain untested.…”

Carboanhydrase IV vermittelt das Prickeln der Kohlensäure in Getränken

“…Bislang wurde der wahrgenommene prickelnde Effekt solcher Getränke der Aktivierung von Mechanorezeptoren durch zerplatzende CO 2 -Bläs-chen zugeschrieben. [7] Diese These steht jedoch im Widerspruch zur Beobachtung, dass die Wahrnehmung des typischen Prickelns unabhängig vom Luftdruck zu sein scheint. Der Verzehr von kohlensäurehaltigem Wasser unter Über-druckbedingungen, die die Bildung von CO 2 -Bläschen unterdrücken, führte zu keinem abweichenden Sinneseindruck im Vergleich zum Experiment unter Normaldruck.…”