FLAVOR CHARACTERISTICS OF LACTIC, MALIC, CITRIC, AND ACETIC-ACIDS AT VARIOUS PH LEVELS

被引：77

作者：

HARTWIG, P

MCDANIEL, MR

机构：

[1] Sensory Science Laboratory, Dept. of Food Science & Technology, Oregon State Univ, Corvallis, Oregon

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 02期

关键词：

SENSORY; FREE CHOICE PROFILING; ACIDITY; FLAVOR CHARACTERISTICS;

D O I：

10.1111/j.1365-2621.1995.tb05678.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The 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 explore 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 astringency.

引用

页码：384 / 388

页数：5

共 21 条

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