| Abstract: | The technique of free-choice profiling was applied in orderto characterize the sensory properties of some common organicand inorganic acids. Analysis of panelists' scores by generalizedProcrustes Analysis (GPA) provided information on the relationshipsamong samples and assessors for both the consensus and individualconfigurations. Results indicated that on a weight basis (w/vor v/v), acids differed in their flavor and taste dynamics.Acids were described differently by individual panelists. The GPA resulted in three important principal axes (PA). Thefirst PA had astringency/mouthfeel as the most important factor,while bitterness and sourness were the most important for thesecond and the third PAs, respectively. At 0.08% (w/v or v/v),the inorganic acids, hydrochloric and phosphoric, were moreastringent than sour. The bitterness of succinic (S) was intenseas was the sourness of fumaric, malic and the combinations offumaric:malic (FM), citric:malic (CM) and citric:fumaric (CF).The sensory characteristics of adipic and quinic were perceivedto be very weak at this concentration. The relationship betweenastringency and pH was more evident than was the relationshipbetween pH and sourness. |
