Effect of Carbon Dioxide in Carbonated Drinks on Linguapalatal Swallowing Pressure

This study aimed to investigate the influence of carbonated drinks with gas volumes (GV) of 0, 1.5, and 2.7 on linguapalatal swallowing pressure, intraoral carbonation perception, and maximum velocity of a bolus through the pharynx in healthy volunteers (N = 20, all female, age range; 20-21 years)....

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Bibliographic Details
Published in:	Chemical senses Vol. 39; no. 2; pp. 133 - 142
Main Authors:	MORITAKA, Hatsue, KITADE, Masami, SAWAMURA, Shin-Ichi, TAKIHARA, Takanobu, AWANO, Izumi, ONO, Takahiro, TAMINE, Kenichi, HORI, Kazuhiro
Format:	Journal Article
Language:	English
Published:	Oxford Oxford University Press 01-02-2014
Subjects:	Biological and medical sciences Carbon Dioxide - administration & dosage Carbon Dioxide - analysis Carbonated Beverages - analysis Deglutition - drug effects Deglutition - physiology Female Fundamental and applied biological sciences. Psychology Humans Olfaction. Taste Palate - drug effects Palate - physiology Perception Pharynx - drug effects Pharynx - physiology Pressure Psychology. Psychoanalysis. Psychiatry Psychology. Psychophysiology Taste - physiology Tongue - drug effects Tongue - physiology Young Adult Tongue air bubbles carbonated drink Carbon dioxide gas volume of carbonated drink tongue pressure velocity through pharynx Swallowing Pharynx Velocity swallowing
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Summary:	This study aimed to investigate the influence of carbonated drinks with gas volumes (GV) of 0, 1.5, and 2.7 on linguapalatal swallowing pressure, intraoral carbonation perception, and maximum velocity of a bolus through the pharynx in healthy volunteers (N = 20, all female, age range; 20-21 years). The volunteers swallowed a 12-mL drink in the natural state. Linguapalatal swallowing pressure was measured using a special sensor sheet, and maximum velocity of the bolus through the pharynx was measured using ultrasonic diagnostic imaging equipment. Peak magnitude, integrated value, and duration of linguapalatal swallowing pressure and maximum velocity of a liquid bolus through the pharynx increased with an increase in carbon dioxide content in the carbonated drink. The total integrated values of carbonated drinks with GV of 1.5 and 2.7 were larger than that of the drink without carbon dioxide. These results suggest that the carbon dioxide dissolved in carbonated drinks influences the activity of taste receptors in the mouth and results in neuromotor responses.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0379-864X 1464-3553
DOI:	10.1093/chemse/bjt062