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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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closed as too broad by Martin - マーチン, ron, Freddy, LDC3, user7232 Oct 3 '14 at 7:33

Please edit the question to limit it to a specific problem with enough detail to identify an adequate answer. Avoid asking multiple distinct questions at once. See the How to Ask page for help clarifying this question. If this question can be reworded to fit the rules in the help center, please edit the question.

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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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