Based on paper #69–8 presented at the 1994 Annual Meeting of the Institute of Food Techologists, Atlanta, GA. This research was supported by a grant from Purac America, Inc.
Flavor Characteristics of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 2, pages 384–388, March 1995
How to Cite
HARTWIG, P. and McDANIEL, M. R. (1995), Flavor Characteristics of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels. Journal of Food Science, 60: 384–388. doi: 10.1111/j.1365-2621.1995.tb05678.x
Paper #10,532 of the Oregon State University Agricultural Experiment Station.
The authors thank Purac America for their support of this research.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 7/23/94; revised 11/6/94; accepted 11/15/94.
- flavor characteristics
The objective of this study was, through the use of free-choice profiling, to determine flavor characteristics of four acids (citric, malic, lactic, acetic) and two acid blends (lactic/acetic 1:1 and 2:1) at three different pH levels (3.5, 4.5, 6.5) and at 0.2% (w/v). Research was conducted to explores flavor differences and similarities among common food acidulants. Generalized Procrustes Analysis was performed on free-choice profiling data, which resulted in three significant principal axes. The first principal axis was characterized by overall intensity and sourness, the second by vinegar and saltiness, and the third by astringency.