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COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY
Author(s) -
NOBLE ANN C.,
PHILBRICK KELLIE C.,
BOULTON ROGER B.
Publication year - 1986
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1986.tb00154.x
Subject(s) - chemistry , titratable acid , malic acid , succinic acid , citric acid , lactic acid , organic acid , hydrogen ion , food science , inorganic chemistry , ion , organic chemistry , biology , bacteria , genetics
The sourness of six organic acids was compared by pair tests in binary acid solutions of equal pH and equal potential hydrogen ion concentration. Monoprotic lactic acid was more sour than three of the four acids against which it was tasted, while triprotic citric acid was less sour than the four other acids against which it was compared. Of the diprotic acid pairs which were evaluated, only one significant difference in sourness was observed; succinic acid was more sour than malic acid. No relationship between buffer capacity or hydrophobicity and intensity of sourness was observed.