FoodReference.com Logo

FoodReference.com   (Since 1999)
 

Food Articles, News & Features Section

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals & Shows

  You are here > 

HomeFood ArticlesFood Science, Health & Hunger >  Sour Taste Control

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide

See also: Healthy Food Choices Videos

NEW WAYS TO CONTROL SOUR TASTE IN FOODS

 

Food manufacturers may soon have more control over the amount of sour taste that comes through in a variety of acidified food products.

Sour is one of only five primary human taste sensations, and is stimulated by organic acids. Some organic acids are naturally present in foods, such as the citric acid in oranges, malic acid in apples and, as a result of fermentation, the lactic acid in yogurt. These and other organic acids may also be used as food ingredients.

Because taste is a subjective perception, nine volunteers were trained to evaluate the intensity of sourness, plus several other sensory attributes. The volunteers were presented with test solutions containing eight different organic acids—either with one acid at a time, or as a mixture containing three of the acids.

Organic acids are molecules characterized by the presence of carboxyl groups, which is what makes them acidic. Surprisingly, molecules of all eight organic acids were perceived to be equal in sour taste provided that at least one carboxyl group in a molecule had a hydrogen ion attached to it. When no hydrogen ion was attached, no sour taste was detected at all.

These chemical relationships were also tested in a food. Fresh-packed dill pickles were made using the same organic acids used in the test solutions. Taste tests showed that the sour taste intensity increased in direct proportion to the total number of all organic acid molecules in the pickles that had an attached hydrogen ion.

This new insight will help food processors more efficiently control sour taste intensity when formulating acidified foods, such as sour candies, cream dressings, dill pickles, dough breads and tangy beverages.

The study, led by Agricultural Research Service (ARS) food technologist Roger McFeeters, will appear in the August issue of the Journal of Food Science. He and colleagues in the ARS Food Science Research Unit, Raleigh, N.C., worked with North Carolina State University-Raleigh researchers. ARS is the U.S. Department of Agriculture's chief scientific research agency.

By Rosalie Marion Bliss (July 5, 2007)
Agricultural Research Service, USDA: ( www.ars.usda.gov ) 
ARS is the U.S. Department of Agriculture's chief scientific research agency.

 

TOP 

   Home       About Us & Contact Us       Food Articles       Magazines       Food Links  

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals