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A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles 收藏

酸性溶液和鲜包萝泡菜的酸味感知A化学基础
摘要
Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion concentration (R2= 0.995), and with the concentration of protonated organic acid species at pH 3.5 (R2= 0.884), 4.0 (R2= 0.929), and 4.5 (R2= 0.975). The structures of organic acid molecules did not affect sour taste after adjusting for the effects of protonated organic acid species and hydrogen ions. Sour taste intensity was also linearly related to the total concentration of protonated organic acid species in fresh-pack dill pickles (R2= 0.957). This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution. Conclusions from these results are that all protonated organic acids are equally sour on a molar basis, that all protonated species of a given organic acid are equally sour, and that hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. This study provides a new understanding of the chemical species that are able to elicit sour taste and reveals a basis for predicting sour taste intensity in the formulation of acidified foods.
摘要译文
酸味是由pH值和酸存在于食品中的影响。 ,它目前还不是可能的,但是要准确地预测和修改含有有机酸的食品酸味强度。本研究的目的是调查在唤起酸味质子化(未解离)有机酸种类和氢离子的作用。酸味强度线性增加的氢离子浓度(R SUP 2 / SUP \x3d 0.995),并与质子有机酸种类在pH 3.5的浓度(R SUP 2 / SUP \x3d 0.884),4 。0(R SUP 2 / SUP \x3d 0.929)和4.5(R SUP 2 / SUP \x3d 0.975)。的有机酸的分子结构调节为质子化的有机酸种类和氢离子的效果后没有影响的酸味。酸味强度也呈线性关系质子化的有机酸种类的新鲜包装萝泡菜的总浓度(R SUP 2 / SUP \x3d 0.957)。这项研究表明,有机酸的酸味是直接关系到分子的数量至少有1质子羧基加氢离子在溶液中。从这些结果的结论是,所有质子化的有机酸是在摩尔基础上同样酸味,一个给定的有机酸质子化所有物种都同样酸的,和氢离子和质子的有机酸是在以摩尔为基础的酸味大致相等。这项研究提供了化学物质是能够诱发酸味有了新的认识,并揭示了在酸化食品的配方预测酸味强度的基础。
E.R. Da Conceicao Neta, S.D. Johanningsmeier, M.A. Drake and R.F. McFeeters. A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles[J]. Journal of Food Science, 2007,72(6): 352-359