The effect of bubble formation within carbonated drinks on the brewage foamability, bubble dynamics and sensory perception by consumers

Abstract

Beer and sparkling water are popular carbonated beverages within consumers as it can be evidenced by an important growth in terms of volume sales around the world. Although they are both composed of carbon dioxide (CO2), this gas is produced in different forms and the drinks present distinct performance in terms of their sensory and physicochemical characteristics. The most important factors that determine quality and consumer acceptability in all carbonated beverages are the visual aspects such as colour, bubble morphometry and dynamics and foam-related parameters as these create the first impression when consumers select the products. Currently, consumers are in a constant search for more ..