An optimized organic acid human sensory sourness analysis method.

Area of Science:

• Food Science
• Sensory Analysis
• Organic Chemistry

Background:

• Sour taste perception is crucial for food flavor in products like fruits, beer, and wine.
• A standardized method for sourness analysis is needed for consistent research and industry applications.

Purpose of the Study:

• To develop an optimized method for analyzing organic acid sourness and converting it into a standardized value.
• To establish a more accurate sourness measurement technique for researchers and food enterprises.

Main Methods:

• Established sour sensory difference strength curves, including absolute and difference threshold values.
• Defined citric acid sourness as a reference point (1) and calculated acid sourness indexes (AI) using a logarithmic curve.
• Validated the method by comparing single and mixed acid sourness evaluations.

Main Results:

• Calculated AI values: citric acid (1), malic acid (0.74), fumaric acid (0.77), lactic acid (1.31), and tartaric acid (1.21).
• The novel method demonstrated higher accuracy (91.7-100%) compared to the hydrogen ion concentration method.
• Enabled accurate determination and conversion of both individual acid sourness and concentration.

Conclusions:

• The developed sourness determination and conversion equation offers a more accurate standard for the food sensory field.
• This novel method enhances the reliability of sourness assessment in food and beverage applications.