The influence of bubbles on the perception carbonation bite
Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact...
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| description | Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed. |
| doi_str_mv | 10.1371/journal.pone.0071488 |
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In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.</description><identifier>ISSN: 1932-6203</identifier><identifier>EISSN: 1932-6203</identifier><identifier>DOI: 10.1371/journal.pone.0071488</identifier><identifier>PMID: 23990956</identifier><language>eng</language><publisher>United States: Public Library of Science</publisher><subject>Acidification ; Adult ; Air ; Air bubbles ; Atmospheric pressure ; Beverages ; Biology ; Bubbles ; Carbon dioxide ; Carbon Dioxide - chemistry ; Carbonates ; Carbonates - chemistry ; Carbonation ; Carbonic acid ; Carbonic Acid - chemistry ; Chemistry ; Cooling rate ; Engineering ; Experiments ; Female ; Home medical tests ; Humans ; Male ; Mouth Mucosa - metabolism ; Mucosa ; Oral cavity ; Pain ; Perception ; Perceptions ; Predictions ; Pregnancy ; Pressure ; Pungent principles ; Reproducibility of Results ; Review boards ; Sensation ; Senses ; Social and Behavioral Sciences ; Soft drinks ; Solutions ; Stimulation ; Streams ; Tactile stimuli ; Taste ; Temperature ; Tongue ; Touch</subject><ispartof>PloS one, 2013-08, Vol.8 (8), p.e71488-e71488</ispartof><rights>COPYRIGHT 2013 Public Library of Science</rights><rights>2013 Wise et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License: https://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2013 Wise et al 2013 Wise et al</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c758t-8864cdb6c9bc59f31a1518a004703ab1e107f1943ae65795973a73103b3981263</citedby><cites>FETCH-LOGICAL-c758t-8864cdb6c9bc59f31a1518a004703ab1e107f1943ae65795973a73103b3981263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3749224/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3749224/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,860,881,2096,2915,23845,27901,27902,53766,53768,79342,79343</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23990956$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wise, Paul M</creatorcontrib><creatorcontrib>Wolf, Madeline</creatorcontrib><creatorcontrib>Thom, Stephen R</creatorcontrib><creatorcontrib>Bryant, Bruce</creatorcontrib><title>The influence of bubbles on the perception carbonation bite</title><title>PloS one</title><addtitle>PLoS One</addtitle><description>Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.</description><subject>Acidification</subject><subject>Adult</subject><subject>Air</subject><subject>Air bubbles</subject><subject>Atmospheric pressure</subject><subject>Beverages</subject><subject>Biology</subject><subject>Bubbles</subject><subject>Carbon dioxide</subject><subject>Carbon Dioxide - chemistry</subject><subject>Carbonates</subject><subject>Carbonates - chemistry</subject><subject>Carbonation</subject><subject>Carbonic acid</subject><subject>Carbonic Acid - chemistry</subject><subject>Chemistry</subject><subject>Cooling rate</subject><subject>Engineering</subject><subject>Experiments</subject><subject>Female</subject><subject>Home medical tests</subject><subject>Humans</subject><subject>Male</subject><subject>Mouth Mucosa - metabolism</subject><subject>Mucosa</subject><subject>Oral cavity</subject><subject>Pain</subject><subject>Perception</subject><subject>Perceptions</subject><subject>Predictions</subject><subject>Pregnancy</subject><subject>Pressure</subject><subject>Pungent principles</subject><subject>Reproducibility of Results</subject><subject>Review boards</subject><subject>Sensation</subject><subject>Senses</subject><subject>Social and Behavioral Sciences</subject><subject>Soft drinks</subject><subject>Solutions</subject><subject>Stimulation</subject><subject>Streams</subject><subject>Tactile stimuli</subject><subject>Taste</subject><subject>Temperature</subject><subject>Tongue</subject><subject>Touch</subject><issn>1932-6203</issn><issn>1932-6203</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><sourceid>DOA</sourceid><recordid>eNqNkl1rFDEUhgdRbK3-A9EBQfRi12SSyQeCUIofC4WCVm9Dkj2zmyU7GZMZ0X9vpjstO9ILyUW-nvOenJO3KJ5jtMSE43e7MMRW-2UXWlgixDEV4kFxiiWpFqxC5OHR-qR4ktIOoZoIxh4XJxWREsmanRbvr7dQurbxA7QWytCUZjDGQypDW_b5roNooetd3lodTWj1zdq4Hp4WjxrtEzyb5rPi-6eP1xdfFpdXn1cX55cLy2vRL4Rg1K4Ns9LYWjYEa1xjoRGiHBFtMGDEGywp0cBqLmvJieYEI2KIFLhi5Kx4edDtfEhqqjspTAnigmNeZ2J1INZB71QX3V7HPypop24OQtwoHXtnPShcI2poTWTDCEUVlQwZMAACM4QEarLWhynbYPawttD2UfuZ6PymdVu1Cb8U4VRWFc0CbyaBGH4OkHq1d8mC97qFMIzvrmQ1toBk9NU_6P3VTdRG5wLyZ4Wc146i6pxygUV-uczU8h4qjzXsnc0maVw-nwW8nQVkpoff_UYPKanVt6__z179mLOvj9gtaN9vU_DD6Js0B-kBtDGkFKG5azJGavT4bTfU6HE1eTyHvTj-oLugW1OTv-Nw8wI</recordid><startdate>20130821</startdate><enddate>20130821</enddate><creator>Wise, Paul M</creator><creator>Wolf, Madeline</creator><creator>Thom, Stephen R</creator><creator>Bryant, Bruce</creator><general>Public Library of Science</general><general>Public Library of Science (PLoS)</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IOV</scope><scope>ISR</scope><scope>3V.</scope><scope>7QG</scope><scope>7QL</scope><scope>7QO</scope><scope>7RV</scope><scope>7SN</scope><scope>7SS</scope><scope>7T5</scope><scope>7TG</scope><scope>7TM</scope><scope>7U9</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>KB0</scope><scope>KL.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>M7S</scope><scope>NAPCQ</scope><scope>P5Z</scope><scope>P62</scope><scope>P64</scope><scope>PATMY</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>RC3</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope></search><sort><creationdate>20130821</creationdate><title>The influence of bubbles on the perception carbonation bite</title><author>Wise, Paul M ; Wolf, Madeline ; Thom, Stephen R ; Bryant, Bruce</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c758t-8864cdb6c9bc59f31a1518a004703ab1e107f1943ae65795973a73103b3981263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Acidification</topic><topic>Adult</topic><topic>Air</topic><topic>Air bubbles</topic><topic>Atmospheric pressure</topic><topic>Beverages</topic><topic>Biology</topic><topic>Bubbles</topic><topic>Carbon dioxide</topic><topic>Carbon Dioxide - 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>PloS one</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wise, Paul M</au><au>Wolf, Madeline</au><au>Thom, Stephen R</au><au>Bryant, Bruce</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The influence of bubbles on the perception carbonation bite</atitle><jtitle>PloS one</jtitle><addtitle>PLoS One</addtitle><date>2013-08-21</date><risdate>2013</risdate><volume>8</volume><issue>8</issue><spage>e71488</spage><epage>e71488</epage><pages>e71488-e71488</pages><issn>1932-6203</issn><eissn>1932-6203</eissn><abstract>Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.</abstract><cop>United States</cop><pub>Public Library of Science</pub><pmid>23990956</pmid><doi>10.1371/journal.pone.0071488</doi><tpages>e71488</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acidification Adult Air Air bubbles Atmospheric pressure Beverages Biology Bubbles Carbon dioxide Carbon Dioxide - chemistry Carbonates Carbonates - chemistry Carbonation Carbonic acid Carbonic Acid - chemistry Chemistry Cooling rate Engineering Experiments Female Home medical tests Humans Male Mouth Mucosa - metabolism Mucosa Oral cavity Pain Perception Perceptions Predictions Pregnancy Pressure Pungent principles Reproducibility of Results Review boards Sensation Senses Social and Behavioral Sciences Soft drinks Solutions Stimulation Streams Tactile stimuli Taste Temperature Tongue Touch |
| title | The influence of bubbles on the perception carbonation bite |
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