Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids |
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Authors: | Sowalsky RA; Noble AC |
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Institution: | Robert Mondavi Winery, Woodbridge, CA 95258, USA. |
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Abstract: | The separate effects of concentration, pH and anion species on intensity of
sourness and astringency of organic acids were evaluated. Judges rated
sourness and astringency intensity of lactic, malic, tartaric and citric
acid solutions at three levels of constant pH varying in normality and at
three levels of constant concentration varying in pH. To assess the
comparative sourness and astringency of the organic acid anions of study,
binary acid solutions matched in pH and titratable acidity were also rated.
As pH was decreased in equinormal solutions, both sourness and astringency
increased significantly (P < 0.001). By contrast, as the normality of
the equi-pH solutions was increased, only sourness demonstrated significant
increases (P < 0.001) while astringency remained constant or decreased
slightly. At the lowest normality tested, all solutions were more
astringent than sour (P < 0.05). Although lactic acid was found to be
significantly more sour than citric acid (P < 0.05), no other sourness
or astringency differences among the organic acid anions were noted. This
study demonstrates for the first time that astringency elicited by acids is
a function of pH and not concentration or anion species, and confirms that
sourness is independently influenced by concentration, pH and anion species
of the acid.
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