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Colas, as well as all carbonated sodas of which I am aware, use a variety of acids in their recipes. Most imprtantly is carbonic acid.
H20 + C02 <-> H2C03
When pressurized, this system shifts to the more compact side, namely the carbonic acid. This allows the manufacturers to pour in the bubbles in liquid form. Consequently, this is why your pop tastes watery when all the bubbles are gone.
It's a proven fact that Pepsi can eat through aluminum foil, certain tarnishes, and a variety of other things in the proper situations. That "kick" you feel is quite likely the result of the sudden change of pH in your throat from netural to acidic. After a couple sips, your body says, "ok, this stuff isn't killing me, I can turn off the red alert" and you don't get the "kick"
Other important acids in sodas:
Ascorbic Acid - a.k.a Vitamin C
Citric Acid - Related to above, but not the same. Gives flavor to citrus fruits.
Phosphoric Acid - Allegedly linked to calcium loss. Used for flavoring also.
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