摘要
Sour taste has been considered the simplest of the basic tastes because it is elicited only by hydrogen ions. However, there is not a sufficiently clear understanding of that relationship to allow sour taste intensity to be predicted and rationally modified in foods. On the basis of analysis of sensory data from our laboratory and reanalysis of previously published data, we propose a new hypothesis for the chemical basis for sour taste perception: The intensity of sour taste perception in acid solutions or acidified foods is linearly related to the molar concentration of all organic acid species with at least 1 protonated carboxyl group plus the molar concentration of free hydrogen ions. This hypothesis implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated. The major effect of pH on sour taste will be to determine the degree of protonation of organic acids. If this hypothesis is confirmed, it will provide a new understanding of the chemical basis for this basic taste perception and have broad usefulness in the formulation of products in which sour taste is an important component of flavor.
摘要译文
酸味一直被认为是最简单的基本口味，因为它是由氢离子只引出。然而，没有这种关系有足够清醒的认识，使酸味强度进行预测，并合理地修改食品。来自我们实验室的感官数据以前发表的数据，并重新分析的分析的基础上，CID溶液或酸化食品是线性相关的所有有机酸物种与至少1质子化羧基加的游离氢离子的摩尔浓度的摩尔浓度。这种假设意味着，在摩尔基础上，不同的有机酸将同样酸味，提供至少1羧基被质子化。pH对酸味的主要效果是确定的有机酸质子化的程度。如果这一假设被证实，将为这个基本味觉的化学基础的新的认识，并在产品配方中的酸味是香味的重要组成部分，广泛的实用性。
Suzanne D. Johanningsmeiner[1]; Roger F. McFeeters[1] and Maryanne Drake[2];. A Hypothesis for the Chemical Basis for Perception of Sour Taste[J]. Journal of Food Science, 2005,70(2): R44-R48