
If you were to ask anyone why they like soda or any drink that’s been carbonated, their answer would probably be that they like the fizziness. Up until now, it was thought that the only thing carbonation did in your mouth was provide texture, but a new study says carbonation also provides taste.
Scientists say that there’s a protein receptor that’s responsible for our ability to taste carbonated drinks.
They found that the taste of carbonation is initiated by an enzyme tethered like a small flag from the surface of sour-sensing cells in taste buds. The enzyme, called carbonic anhydrase 4, interacts with the carbon dioxide in the soda, activating the sour cells in the taste bud and prompting it to send a sensory message to the brain, where carbonation is perceived as a familiar sensation.
This may explain why I like carbonated water, like San Pellegrino or Perrier, better than regular tap water. I’ve always had the sinking suspicion that it provided a different taste than regular water, but also thought it was just in my mind. Now I know for a fact that it’s not all in my mind, it’s also in (on) my tongue!
To learn more about this story, be sure to check out NPR’s coverage. They did a very interesting segment about it on All Things Considered.





Charles Silverman, a Doctor of Naturopathic Medicine, has compiled a