Carbonation: A Review of Sensory Mechanisms and Health Effects

Carbonated beverages (sweetened soft drinks and beer) are undeniably popular, accounting for nearly ¾ of packaged beverage sales in 2005 despite recent inroads by still drinks such as bottled waters, sports drinks, and teas.1,2 At its peak in 1998, consumption of carbonated beverages was 207.7 L per person per year in the United States.3 Effervescent libations can be quite complex with ingredients including sugars, alcohol, high-intensity sweeteners, and acids. However, the main purpose of this review was to summarize scientific information on the perception and health effects of their 1 common ingredient, dissolved carbon dioxid