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Chemical Senses 23: 397-402,
© 1998 Oxford University Press

The Addition of CO2 to Traditional Taste Solutions Alters Taste Quality

Beverly J. Cowart

Monell Chemical Senses Center Philadelphia, PA, USA

Correspondence to be sent to: Beverly J. Cowart, Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308, USA. e-mail: cowart{at}monell.org


  Abstract

Previous studies of the effect of carbonation on taste perception have suggested that it may be negligible, manifesting primarily in increases in the perceived intensity of weak salt and sour stimuli. Assuming CO2 solutions in the mouth stimulate only trigeminal nerve endings, this result is not altogether surprising; however, there are neurophysiological data indicating that CO2 stimulates gustatory as well as trigeminal fibers. In that case, carbonation might alter the quality profile of a stimulus without producing substantial changes in overall taste intensity—much as occurs when qualitatively different taste stimuli are mixed. To address this possibility, subjects were asked to rate the total taste intensity of moderate concentrations of stimuli representing each of the basic tastes and their binary combinations, with and without added carbonation. They then subdivided total taste intensity into the proportions of sweetness, saltiness, sourness, bitterness and ‘other taste qualities’ they perceived. The addition of carbonation produced only small increases in ratings of total taste intensity. However, rather dramatic alterations in the quality profiles of stimuli were observed, particularly for sweet and salty tastes. The nature of the interaction is consistent with a direct effect of carbonation/CO2 on the gustatory system, although the possibility that at least some of the observed effects reflect trigeminal-gustatory interactions cannot be ruled Out.

Accepted 18 March 1998


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