Bubbles are not the source of soda's tingly taste, study says

08/22/2013 | Los Angeles Times (tiered subscription model)

Acid, not carbonation, is the source of soda's sharp taste, according to a study published in the journal PLOS One. The findings may create opportunities for beverage makers to adjust their formulas to appeal to people with a reduced sense of taste. "Flavor is a complex interaction between taste, smell, touch, pain, sound and visual aspects. If we can understand how those interact, we can tweak some of them to create a more desirable flavor profile," said Paul Wise, a psychologist who led the study.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore