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Astringent subqualities in acids

C J Thomas1, H T Lawless

  • 1Department of Food Science, Cornell University, Ithaca, New York 14853, USA.

Chemical Senses
|December 1, 1995
PubMed
Summary
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Inorganic acids are more astringent and less sour than organic acids. This suggests that the pH of acids directly impacts astringency, beyond protein binding.

Area of Science:

  • Food Science
  • Sensory Science
  • Chemistry

Background:

  • Astringency and sourness are key sensory attributes of acidic compounds.
  • Current models explain astringency primarily through tannin-protein interactions.

Purpose of the Study:

  • To compare astringency and sourness among different inorganic and organic acids.
  • To investigate the influence of acid type and concentration on sensory perception.

Main Methods:

  • Sensory evaluation of six acids (hydrochloric, lactic, citric, acetic, fumaric, malic) for astringency and sourness.
  • Second experiment comparing inorganic (hydrochloric, phosphoric) and organic (citric, malic) acids at three concentrations.

Main Results:

  • Organic acids had similar attribute profiles, distinct from hydrochloric acid.

Related Experiment Videos

  • Inorganic acids were rated as more astringent (roughing, drying) and less sour than organic acids at similar sensory impact levels.
  • Concentration-dependent interactions were observed for the drying subquality.

    • Conclusions:

    • Inorganic acids exhibit higher astringency than organic acids.
    • The findings suggest a direct pH-dependent effect on astringency, necessitating an extension of current models.
    • Astringency perception is influenced by both acid type and concentration.