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

摘要

ABSTRACTThe 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 astringe