The effects of CO 2 level on sweetness and of sweetener level on carbonation perception were measured in two sweetened systems. The effects of CO 2 level on sourness and of acid level on carbonation perception were measured in two acidulated systems. The effects were measured at concentrations in ranges of 2‐16% (w/v) sucrose, 0.015‐0.12% (w/v) aspartame, 0.02‐0.29% (w/v) citric acid, and 0.015‐0.06% (v/v) phosphoric acid. Little effect of carbonation on sweetness was found in either sweetened system. Sucrose at 16% (w/v) reduced carbonation perception. Carbonation enhanced sourness ratings at the lower acid levels and had no effect at higher acid levels for either acid. No effect of acid level on carbonation perception was found.
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Yau et al. (1992) studied this question.
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