这样说可能有点奇怪，不过科学家们发现碳酸化合物确实有味道。
If that sounds odd, scientists have discovered that carbonation actually has a flavor.
研究者们据此推断，这种感知碳酸化合物的味蕾是用来帮助我们避免食用变质食物的。
The scientists speculate that our CO2 sensor evolved to help us avoid food that’s spoiled.
发现包括多酚化合物的碳酸饮料组合物呈现出小气泡的冒出，而没有通过发酵产生的碳酸化的存在。
Carbonated beverage compositions including polyphenolic compounds were discovered to exhibit the effervescence of small bubbles without the presence of carbonation produced via fermentation.
黄原胶和汁液任选地包括在饮料组合物中以提供与多酚化合物对碳酸化泡腾的协同作用。
Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.
黄原胶和汁液任选地包括在饮料组合物中以提供与多酚化合物对碳酸化泡腾的协同作用。
Xanthan gum and juice are optionally included in the beverage compositions to provide a synergistic effect with the polyphenolic compound on the carbonation effervescence.
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