Flavor Characteristics of Lactic, Malic, Citric, and Acetic Acids at Various pH Levels

Authors

  • PAM HARTWIG,

    1. Authors Hartwig and McDaniel are affiliated with the Sensory Science Laboratory, Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331–6602.
    Search for more papers by this author
  • MINA R. McDANIEL

    1. Authors Hartwig and McDaniel are affiliated with the Sensory Science Laboratory, Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331–6602.
    Search for more papers by this author

  • 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.

  • Paper #10,532 of the Oregon State University Agricultural Experiment Station.

  • The authors thank Purac America for their support of this research.

ABSTRACT

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.

Ancillary