ACIDS OF THE CHICORY ROOT .3. TASTE DETERMINING ACIDS IN INFUSIONS OF ROASTED CHICORY

Taste threshold values of the nine most important low-molecular-mass acids and of the high-molecular-mass acids isolated from roasted chicory were determined in infusions of roasted chicory. The threshold values of the acid esters of malic and citric acid were estimated. The contribution to the acid taste has been determined by calculating the quotients of concentration and threshold value ("acid values") for a commercial roast and a set of pilot roasts of different degree. The most important acids are (in order of decreasing acid values) citric acid esters, malic, phosphoric and citric acid, malic acid esters, acetic acid and the high-molecular-mass acids; in dark roasts also formic and hydroxyacetic acid. Pyroglutamic, oxalic and lactic acid are less important.