1Rutherford Hill Winery, Box 410, St. Helena, CA 94573 USA.
COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY
Version of Record online: 5 MAY 2007
Journal of Sensory Studies
Volume 1, Issue 1, pages 1–8, March 1986
How to Cite
NOBLE, A. C., PHILBRICK, K. C. and BOULTON, R. B. (1986), COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY. Journal of Sensory Studies, 1: 1–8. doi: 10.1111/j.1745-459X.1986.tb00154.x
- Issue online: 5 MAY 2007
- Version of Record online: 5 MAY 2007
- Received for Publication January 4, 1986
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.