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How does cooling/refrigeration help in maintaining the taste and shelf life of food products, especially CSD (Carbonated Soft Drinks)? For example, chilled drinks have a nicer taste than a normal drink and may have longer shelf life. Why is that?

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    $\begingroup$ Have a look at this, this and possibly this. Then come back and specify your question a little more, as it is too broad at the moment. $\endgroup$ – tschoppi Feb 5 '14 at 11:14
  • $\begingroup$ Welcome to Chemistry.SE. I incorporated info from your comment into the question and cleaned it up a little. This question may still be too broad. $\endgroup$ – Ben Norris Feb 5 '14 at 13:01
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    $\begingroup$ reasons for the cooling/refrigeration is to -ensure that the carbonic acid in the drink hasn't all decomposed (=no bubbles). Keeping it cold slows down the bacteria reproduction (=longer shelf life) and as for the nicer taste - it tastes more fresh when its cooled $\endgroup$ – user2117 Feb 6 '14 at 17:36
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It has a longer shelf life because the bacteria, (which is the reason it will go bad), cannot reproduce as fast in cold temperatures.

As far as taste goes with carbonated soft-drinks, I think it is mostly just about preference.

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    $\begingroup$ Sodium benzoate (which is in a lot of drinks), or other preservatives, prevent bacteria growth, so the drinks don't need to be chilled. $\endgroup$ – LDC3 Apr 7 '14 at 3:06
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Refrigeration condenses the CO2 and allows for a "softer" bubble feel in the mouth.

As for shelf life of soda, it should not effect a "canned" soda one way or another.

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