Effects of beverage carbonation on lubrication mechanisms and mouthfeel

The perception of carbonation is an important factor in beverage consumption which must be understood order to develop healthier products. Herein, we study the effects carbonated water on oral lubrication mechanisms involved mouthfeel and hence taste perception. Friction was measured a compliant PDMS-glass contact simulating tongue-palate interface (under representative speeds loads), while fluorescence microscopy used visualise both flow liquid mucosal pellicle coverage. When entrained into contact, CO2 cavities form at inlet, limit thus reduce hydrodynamic pressure. Under mixed conditions, when fluid film thickness comparable surface roughness, this pressure reduction results significant increases friction (>300% greater than under non-carbonated conditions). Carbonated also shown more effective debonding highly lubricious, pellicle, again increase friction. Both these transient starvation salivary removal will modulate tastants buds are suggested experience refreshment. For example may one reason why flat colas sweeter.