It's all in the fizz-sensing cells found in the tongue Photo: GETTY From The Telegraph:
Carbon dioxide in champagne bubbles may enhance the taste of the drink, scientists revealed today.
A team headed by Charles Zuker, a neuroscientist at Columbia University, found that taste-receptor cells in the tongue respond to carbon dioxide (CO2), the gas that gives sparkling drinks their fizz.
The work showed for the first time that the tongue's fizz-sensing cells are the same taste-receptor cells that detect sourness.
Read more ....
No comments:
Post a Comment