Consumers Find Natural Sparkling Drinks to Be Delicious

Consumers Find Natural Sparkling Drinks to Be Delicious

There’s no denying that consumers love carbonated beverages. Natural sparkling drinks like Oranginahave only entered the game within the last century, but people have been drinking sparkling water since the 1700’s, and this trend has only grown from there. Wondering what makes carbonated beverages taste so much better? Read on to find out about the science behind consumers’ preferences for natural sparkling drinks. Want to skip right to the good stuff? Visit see where you can find it.

How Does Carbonation Work?

The science behind carbonation is pretty simple. Water and other liquids can be infused with gaseous carbon dioxide. If kept under pressure, the carbon dioxide will leave air bubbles. These air bubbles start to escape once drinks are opened, helping to explain why sparkling beverages go flat.

When a consumer opens a bottle of carbonated liquid, the carbon dioxide gas in the beverage reacts with the water, forming carbonic acid. The reaction slightly alters the pH of the liquid, but for most consumers, that’s a good thing. It’s also why citrus drinks, which are naturally acidic already, pair so perfectly with carbonation.

Why Is It So Good?

The reaction of carbon dioxide gas and water doesn’t just alter the pH of the liquid. It also allows the bubbles to escape, and as they do so, they bring the aromatic compounds found in the drink with them. The consumer is better able to smell the fizzy beverage’s natural components, which heightens his or her perception of flavor. Plus, as they take that first gulp, consumers will notice a pleasant, tingling sensation in their mouths.

The Science Behind the Sensation

Researchers now believe there is one particular enzyme responsible for creating the familiar tingling sensation associated with drinking carbonated beverages. It’s known in the scientific world as carbonic anhydrase. This enzyme reacts with the acid and combines with a naturally occurring reaction in the body’s trigeminal nerve to create a unique sensation.

Humans May Be Alone in Their Preference for Carbonation

Although most consumers love the tingling feeling carbonated beverages produce in their mouths, the underlying reactions actually trigger pain receptors. When researchers give carbonated water to mice, horses, and other animals, the test subjects respond with revulsion. Some speculate that most animals have developed a dislike for carbonation due to evolutionary gifts, or perhaps curses, for detecting carbon dioxide in rotting food.

Humans are the exception to the rule. Psychologists believe that people’s appreciation of carbonated beverages may find a close analogy in spicy foods. Consumers who like spicy foods know that despite the fact that their mouths are burning and their bodies are trying to tell them they are in danger, they’re actually okay. This gives them a mild thrill. The same goes for carbonated beverages.

The science behind people’s appreciation of carbonated beverages may still be a little hazy, but one thing is clear: consumers love natural sparkling drinks. They can visit to learn more about one of the world’s most popular sparkling citrus drinks.

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