A SCIENTIST has finally revealed why Coke tastes so good from a glass bottle compared to plastic and cans.
But Coke from a McDonald’s is even better despite coming from paper cups because of an unexpected difference.
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Contrary to popular belief, The Coca Cola Company says its drinks use the same recipe whether it’s from a bottle or a can.
The beverage giant says: “It’s the same recipe, the same ingredients and the same manufacturing process every time.”
But Dr Robert Barker, a food and packaging chemist from the University of Kent, has finally explained what really causes fizzy beverages like Coke to taste different depending on how you drink them.
The immediate difference between glass, plastic, and a can is how strong they are at keeping those bubbles that make Coke taste so good locked in for longer.
Dr Barker said: “The carbonation of it will absorb over time into the inside of the plastic bottle which will reduce the carbonation over a period of time.
“Aluminium cans have an internal liner to them, so they usually have a resin which is put on the inside which is also essentially gas impermeable, so it means shelf life and loss of the carbonation is relatively low from a can as well.
“That means you get that tingling and that fizz when you open it and it feels kind of slightly fresher and lighter … the plastic bottle will lose [that] over time and naturally absorbs it.”
Another factor which can influence the taste from a plastic bottle is tiny amounts of material that can seep into the liquid over time.
These are not a cause for concern and are well below the levels allowed by the Food Standards Agency, Dr Barker explains.
“It’s not dangerous but that could, particularly aldehydes, take a slight change in the flavour over time particularly if you’re talking about a bottle that’s right at the end of its shelf life and that certainly compares to glass which is again inert, so that flavour transfer is relatively low,” he said.
A third important difference is how each material is able to keep cold – and once again, glass comes out on top.
Dr Barker added: “That means when we’re touching it to our lips and drinking from it, you get that extra cold taste from it that passes through. It touches our lips and probably improves our perception of it.
“Now cans are also quite good at doing that but not doing that for as long a period of time so they have quite a good transfer of coldness.”
Even the shape of the mouth at the top of a Coke bottle makes all the difference.
Plastic bottles usually have wider mouths on them compared to a glass bottle.
When taking a sip, we’re drinking “with our nose as much as our mouth” Dr Barker explained, so we’re getting all the sensations of the fizz, the smell and everything else from a much smaller space, alongside the enhanced chill factor mentioned previously.
Paper straws that don’t dissolve?
Dr Barker is currently working on a paper straw that won’t turn to mush.
A ban on single-use plastic straws was introduced in 2020.
“We’re working on packaging of any material which means it won’t disintegrate but made from sustainable sources,” he says.
The project is looking at a coating that can go on a number of paper-based products, including straws.
Image credit: Getty
Why does it taste even better from McDonald’s?
Some Coke lovers believe McDonald’s serves up the best drink despite the fact it comes from a basic paper cup.
And there may be a very simple reason for that.
Dr Baker suspects the perception of what you’re eating and drinking may be the main reason why Coke from McDonald’s tastes good.
But he says the way fountain drinks work may have an influence too.
Healthier fizzy drink alternatives
How to quench your thirst the heart-healthy way:
- Water
- Fizzy water with a slice of lemon
- Tea or coffee without sugar
- Sugar-free cola, lemonade or squash – though these won’t lead to weight loss
- Unsweetened, pure fruit juice – though this still contains free sugars
- Fruit or herbal tea
Source: British Heart Foundation
“The Coke is pressurised and delivered more immediately,” he explained.
“So it’s delivering a taste that’s more imminent as opposed to something that’s sat on the shelf, gone through a supply chain in a different way.
“They’re essentially able to deliver a product which is closer to their original design without having to rely on shelf life.”
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