{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T23:13:34Z","timestamp":1791501214764,"version":"4.3.4"},"reference-count":38,"publisher":"American Association for the Advancement of Science (AAAS)","issue":"5951","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Science"],"published-print":{"date-parts":[[2009,10,16]]},"abstract":"<jats:title>Gee Fizz<\/jats:title>\n                  <jats:p>\n                    The next time you enjoy a carbonated beverage, you can do so with an enhanced understanding of the molecular mechanism that provides its distinctive flavor sensation.\n                    <jats:bold>\n                      Chandrashekar\n                      <jats:italic>et al.<\/jats:italic>\n                    <\/jats:bold>\n                    (p.\n                    <jats:related-article xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" ext-link-type=\"doi\" page=\"443\" related-article-type=\"in-this-issue\" vol=\"326\" xlink:href=\"10.1126\/science.1174601\">443<\/jats:related-article>\n                    ) genetically ablated specific sets of taste cells in mice and found that the sensation of CO\n                    <jats:sub>2<\/jats:sub>\n                    was lost in animals lacking taste cells that sense sour flavors. A screen for genes specifically expressed in these cells revealed the gene encoding carbonic anhydrase 4, which catalyzes hydration of CO\n                    <jats:sub>2<\/jats:sub>\n                    to form bicarbonate and free protons. Knockout animals not expressing the carbonic anhydrase 4 gene also showed diminished sensation of CO\n                    <jats:sub>2<\/jats:sub>\n                    . The protons produced by the enzyme appear to be the actual molecules sensed by the sour-sensitive cells. This process, combined with tactile sensations, appears to be the source of the popular fizzy sensation.\n                  <\/jats:p>","DOI":"10.1126\/science.1174601","type":"journal-article","created":{"date-parts":[[2009,10,15]],"date-time":"2009-10-15T18:03:50Z","timestamp":1255629830000},"page":"443-445","source":"Crossref","is-referenced-by-count":354,"title":["The Taste of Carbonation"],"prefix":"10.1126","volume":"326","author":[{"given":"Jayaram","family":"Chandrashekar","sequence":"first","affiliation":[{"name":"Howard Hughes Medical Institute and Departments of Neurobiology and Neurosciences, University of California, San Diego, La Jolla, CA 92093, USA."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David","family":"Yarmolinsky","sequence":"additional","affiliation":[{"name":"Howard Hughes Medical Institute and Departments of Neurobiology and Neurosciences, University of California, San Diego, La Jolla, CA 92093, USA."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lars","family":"von Buchholtz","sequence":"additional","affiliation":[{"name":"National Institute of Dental and Craniofacial Research (NIDCR), Bethesda, MD 20892, USA."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuki","family":"Oka","sequence":"additional","affiliation":[{"name":"Howard Hughes Medical Institute and Departments of Neurobiology and Neurosciences, University of California, San Diego, La Jolla, CA 92093, USA."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"William","family":"Sly","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Molecular Biology, Saint Louis University School of Medicine, St. Louis, MO 63104, USA."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nicholas J. 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