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Carbonated Water Lexicon: Temperature and CO 2 Level Influence on Descriptive Ratings
Author(s) -
HARPER STEVEN J.,
McDANIEL MINA R.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09386.x
Subject(s) - lexicon , bubble , taste , perception , psychology , mathematics , audiology , chemistry , principal component analysis , food science , statistics , artificial intelligence , computer science , physics , medicine , mechanics , neuroscience
ABSTRACT A lexicon for describing the sensory perception of carbonated water was developed by a trained panel. It included: salty, sour, bitter, cooling, astringency, bubbly, bubble size, bubble sound, gas expansion feeling, bite, bum, and numbing. Four CO 2 levels (noncarbonated, and 1.69, 2.75, and 4.63 volumes) and two temperatures (3 and 10°C) were tested. Ratings of all descriptors, except cooling, increased significantly as CO 2 level increased. Bubble size and bubble sound were rated higher for 10°C samples while cooling, bite, burn, and numbing were rated higher for 3°C samples. The descriptors were classified into four groups (cooling, taste, trigeminal, and mechano‐reception descriptors) based on principal component analysis.