What sorcery is this?

  • ℕ𝕖𝕞𝕠@slrpnk.net
    8·
    7 days ago

    Carbonation doesn’t burn, for me; and the burn from alcohol is pleasant, for me.

    You’re asking about your own preferences, here.

  • Lvxferre [he/him]@mander.xyz
    4·
    6 days ago

    For me it’s the complete opposite — I don’t like either, but if I had to choose, I’d have the burn from rather alcohol than fizz.

    Anyway, I checked it online. Apparently fizz and booze are detected by different ion channels. (An “ion channel” is a protein at the membrane of your cells, triggered when some substances hit it.) They are:

    • fizz (carbon dioxide dissolved in water) - based on this article it’s detected by the TRPA1 ion channel, that also detects the essential oils in horseradish, mustard, and wasabi.
    • booze (ethanol) - based on this article, it’s detected by the TRPV1 ion channel instead; it’s the same that detects capsaicin (from hot peppers) and vanilloids (a bunch of substances similar to the one found in vanilla).

    Their names don’t matter, so don’t worry if you can’t remember the alphabet soup. What matters is that, even if your brain interprets the presence of both substances as a “burn”, your body detected them through different mechanisms. And odds are different individuals are more sensitive to one or another mechanism; that difference is what makes them interpret the burn as a pleasant and mild sensation versus a harsh and hurtful one.

    Plus the activity of both ion channels can be decreased, through constant exposure. As in, if you’re often hitting one of them, they stop spamming your brain with ‘HEY, I FOUND A SUBSTANCE!’ signals. (This might explain why I’d rather have booze than fizz. I’m not really used to drink fizz, but I do like some booze, and pepper sauce. Pepper being detected by the same channel as the booze means my TRPV1 channels are desensitivised as fuck.)

    There’s also the fact the ion channels aren’t the only thing being triggered by those substances. Carbon dioxide is sour, and you’re likely to find it in sweet drinks; while capsaicin (remember, same ion channel as ethanol!) is often found in salty and umami foods. I think this sort of association, plus your personal preferences, also have an impact on how you interpret that burn, if pleasing or hurtful.

    • HubertManne@piefed.socialEnglish
      2·
      6 days ago

      this is interesting for me beause I hate horseradish and wasabi ; mustard I can kinda like if its the right type and mixed with other things and used sparingly. I love pop though. Total addict.

    • cheese_greater@lemmy.worldOP
      2·
      6 days ago

      Ive also read carbonation is mediated by the same tastebuds/receptors or something that are responsible for rotting fruit

      • Lvxferre [he/him]@mander.xyz
        2·
        6 days ago

        It’s probably the TRPA1 ion channel I mentioned. It gets triggered by a lot of things nature “expects” us to avoid, that probably include some component found in rotting fruits.

  • sad_detective_man@sopuli.xyzEnglish
    4·
    6 days ago

    My guess is carbonation burn is more tactile than taste, if you know what I mean by that.

    We feel bubbles, we taste alcohol

      • sad_detective_man@sopuli.xyzEnglish
        4·
        6 days ago

        Ooh, ginger has it’s own intense natural burn. Have you ever had an Original Flavor Liquid Death™? It’s just water but it has a distinctive taste, which probably disproves my theory

  • rumschlumpel@feddit.org
    4·
    7 days ago

    Speak for yourself, every once in a while I absolutely love the mouthfeel of good >50% booze. But also, alcohol is literally poison, so it’s not particularly surprising that a lot of people don’t like it in high concentrations.

      • rumschlumpel@feddit.org
        3·
        7 days ago

        Sure. Still good. Add stomachfeel for good measure. Part of the trick is to be really careful to not let it hit your windpipe, and to take small sips instead of trying to drink it all in one go.

          • rumschlumpel@feddit.org
            2·
            6 days ago

            Depends. If the spirit has some harsh edges, letting it sit in a glass or decanter for maybe 30 minutes can improve the experience.

            • alsimoneau@lemmy.ca
              1·
              6 days ago

              I’m saying in your mouth, while you sip it.

              If you do that you’ll get all the burn and none of the flavour.

              • rumschlumpel@feddit.org
                1·
                6 days ago

                Whatever you’re doing with wine in your mouth isn’t called “aerating”, that’s something you do in a decanter or glass.

  • over_clox@lemmy.world
    2·
    7 days ago

    Disclaimer: I dunno fuckall about this, and I’m no medical expert by far…

    But if I may speculate, I think the burping action, although awkward and often embarrassing, still also causes a pleasant sensation, as if you were scratching an internal itch, so to speak…

    🤷