How satisfying is it when you pop open a bottle of Champagne and the cork shoots to the ceiling? And how equally disappointing is it when your cork duds out on you? Well, there may be a bit of science behind your emotions.
According to a new study in Flavourjournal, “the fizz of the carbonation in the glass – plays an important role in our multisensory perception of flavor, not to mention in our enjoyment of the overall multisensory experience of…drinking.”
When you think about it, it makes sense. Most of us prefer bubbly Champagne to a bottle that’s gone flat, and until we sip the drink, we rely on “sounds of effervescence” to signify how carbonated something is. If you make the bubbles in a drink pop more, people will think said drink is more fizzy, and thus more enjoyable.
The facts are simple, but kind of marvelous. If only for a brief moment, we can trick ourselves into thinking a beverage is of better quality just by listening to a poppin’ (pun intended) soundtrack.
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