Effects of pH adjustment and sodium ions on sour taste intensity of organic acids

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Neta, E R D ^b   Johanningsmeier, S D ^a   Drake, M A ^b   McFeeters, R F ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Organic acid; pH; Protonated; Undissociated

Indexed keywords

ACETIC ACID; CARBOXYLIC ACID; CATION; CITRIC ACID; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; SODIUM;

ADULT; ARTICLE; DRUG EFFECT; FEMALE; HUMAN; MIDDLE AGED; PH; SOLUTION AND SOLUBILITY; TASTE;

ACETIC ACID; ADULT; CARBOXYLIC ACIDS; CATIONS; CITRIC ACID; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MALATES; MIDDLE AGED; SODIUM; SOLUTIONS; TASTE;

EID: 65549156116     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01127.x     Document Type: Article

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