Analytical Assessment of Different Carbonated Beverages

Abstract

Analytical assessment of different carbonated beverages is investigated in this study, with particular attention paid to variables like pH, electrical conductivity, density, °Brix (sugar content), and sulphate levels. The results show notable differences in acidity, with Coke (pH 2.3) and Rimzim (pH 2.28) having the highest acidity, which contributes to their acidic and harsh flavor profiles. On the other hand, drinks with higher pH levels, including Thums Up (pH 3.39) and Kinley Soda (pH 3.72), have a gentler and smoother flavor. Taste intensity and dissolved ions are directly correlated, according to conductivity analysis, with the maximum electrolyte presence found in Thums Up (1082 µS/cm) and Coke (900 µS/cm). Density changes show variances in texture and sugar content; Fanta (1.05067 g/cm³) and Limca (1.04939 g/cm³) have higher dissolved solids concentrations. Fanta (13.25 °Brix) and Rimzim (12.48 °Brix) have the highest °Brix values, which further define sweetness profiles. Sulfate study indicates variations in formulation that affect mineral content and mouth feel. The study emphasizes how beverage sensory attributes such as acidity, conductivity, density, and sugar composition that affect customer preferences and acceptance.