摘要
The contributions of free hydrogen ions, undissociated hydrogen ions in protonated acid species, and anionic acid species to sour taste were studied through sensory experiments. According to tasting results, it can be inferred that the basic substance producing a sour taste is the hydrogen ion, including free hydrogen ions and undissociated hydrogen ions. The intensity of a sour taste is determined by the total concentration of free hydrogen ions and undissociated hydrogen ions. The anionic acid species (without hydrogen ions) does not produce a sour taste but can intensify or weaken the intensity of a sour taste. It seems that hydroxyl or conjugated groups in anionic acid species can intensify the sour taste produced by hydrogen ions. The following strategy to reduce the sensory sourness is advanced: not only reduce free hydrogen ions, namely elevate pH value, but also reduce the undissociated hydrogen ions contained in protonated acid species.
摘要译文
的游离氢离子，未离解的氢离子在质子酸物质和阴离子酸物种酸味的贡献是通过感官试验，研究。根据品尝的结果，可以推断，该碱性物质产生的酸味是氢离子，包括游离的氢离子和未解离氢离子。的酸味的强度由游离氢离子和未离解的氢离子的总浓度来确定。阴离子酸性物质（无氢离子）不会产生酸味，但可以加强或削弱的酸味强度。看来，在阴离子酸物种羟基或共轭基团可以强化由氢离子所产生的酸味。下面的策略来减少感官酸味先进：不仅能减少游离氢离子，即提高pH值，还能降低包含在质子酸物质未离解的氢离子。
Hong Li; Fang Liu. The chemistry of sour taste and the strategy to reduce the sour taste of beer[J]. Food Chemistry, 2015,185: 200–204