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Our perception of the level of carbonation in a beverage often relies on the integration of a variety of multisensory cues from vision, oral-somatosensation, nociception, audition, and possibly even manual touch. In the present study, we specifically investigated the role of auditory cues in the perception of carbonation in beverages. In Experiment 1, participants rated a series of sparkling water samples in terms of their perceived carbonation using a visual analogue scale. The water sounds were modified by changing the loudness and/or frequency composition of the auditory feedback emitted by the water samples. The carbonated water samples were judged to be more carbonated when the overall sound level was increased and/or when the high frequency components (2–20kHz) of the water sound were amplified. In Experiment 2, we investigated whether the perception of carbonation of physically different water …