Sensory evaluation of acids by free-choice profiling

Perception of flavour in standardised fruit pulps with additions of acids or sugars

“…We found that quinic acid had a stronger impact on perception of acidity than citric, malic or ascorbic acids with both trained and consumer panels. Our findings are consistent with a freechoice profiling study (Rubico & McDaniel, 1992) in which the taste of malic, citric and quinic acids in a pH range of 3.1-3.6, were resolved into sour and astringent components by principal components analysis. PCA1 correlated with high acidity or sourness and ranked malic and citric acids higher than quinic, whereas PCA3 correlated with chalky, astringent, salty and sour flavors and ranked quinic acid higher than citric acid or malic acid (Rubico & McDaniel, 1992).…”

“…For example, sugar addition has been shown to suppress sourness, and acid to suppress sweetness in solution studies (Bonnans & Noble, 1993). Acid addition varying in both type and concentration can affect not only sourness but also bitterness and astringency (Hartwig & McDaniel, 1995;Rubico & McDaniel, 1992). Sugar has also been shown to affect release of volatile components in model solutions (Friel, Linforth, & Taylor, 2000).…”

San Joaquin Valley blueberries evaluated for quality attributes

“…However, in "rabbiteye" blueberries (V. ashei) the predominant organic acids are succinic and malic, with percentages of 50% and 34%, respectively, while citric acid accounts for only about 10% (Ehlenfeldt et al 1994). These different proportions of organic acids affect sensory quality; the combination of citric and malic acids gives a sour taste, while succinic acid gives a bitter taste (Rubico and McDaniel 1992).…”

Hydrocolloid sour taste control in pasteurized rice

“…The strength of an acid is measured by the -log dissociation constant (pK a ) of acid or its ability to dissociate readily to form hydrogen (H + ) ions in water (Lamond and Pielert 2006) with lower pK a values assigned to stronger acids (Rubico and McDaniel 1992;Namazian and Halvani 2006). Tartaric acid was the strongest test organic acid used with pK a value of 2.96, relative to the lower pK a values of citric and acetic acids of 3.10 and 4.75, respectively (Wilson and Walker 2010).…”