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2021, Journal of Colloid and Interface ScienceCitation Excerpt :It was also shown that carbonic anhydrase 4, a glycosylphosphatidylinositol-anchored enzyme, functions as the primary CO2 taste sensor. The current understanding is that the “fizz” generated by carbonated beverages is the result of a combination of somatosensory system stimulation [10-12,14] and the activation of the sour-sensing taste buds. When consumers drink a carbonated beverage, they not only taste the product but their saliva also interacts with the product.
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2019, Handbook of Clinical NeurologyCitation Excerpt :The tingling sensation of carbonation is actually due to the acidification of tissue and peripheral nerve endings. This acidification occurs when CO2 is hydrated to carbonic acid through the ubiquitous enzyme carbonic anhydrase present in the oral cavity (Komai and Bryant, 1993; Simons et al., 1999). Protons can activate acid sensing ion channels (ASICs), namely ASIC1, ASIC2, and ASIC3, which are expressed in the peripheral and central nervous systems and are activated by extracellular protons (Sluka et al., 2009).
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Present address: Faculty of Agriculture, Tohoku University, Sendai 981, Japan.