Sensory Perception
2 articles
Beverages
The Taste of Fizz: How Carbonation Chemically Rewrites a Drink's Flavor, Texture and Shelf Life
Carbonation is a complex sensory phenomenon where dissolved CO2 chemically transforms beverages, creating acidity, altering mouthfeel, enhancing aroma, and improving shelf life. It interacts with taste receptors and nerves to create a multi-faceted experience beyond simple bubbles.
Dr. Lena Hanson·November 7, 2026
Food Science
How Menthol Fools Your Brain Into Feeling Cold — and Why Food Scientists Have Better Options
Menthol creates a sensation of cold by activating the TRPM8 receptor, tricking the brain into perceiving a temperature drop without any actual cooling. Food scientists can precisely engineer cooling sensations in products by selecting from a spectrum of synthetic TRPM8 agonists with varying potency and duration.
Dr. Lena Hanson·November 1, 2026