ABSTRACT
Because they play a pivotal role in maintaining the
quality and nutritional value of a variety of foods,
organic acids are among the most frequently assayed
substances in this type of substrate. The organic acids
present in foods originate from biochemical processes;
from their addition as acidulants, stabilizers, or
preservatives; or from the activity of some microor-
ganisms (particularly yeasts and bacteria). They con-
tribute to the sensory properties of foods. In fact, the
role of organic acids in the taste and aroma of
alcoholic beverages is well documented (1); the sour,
sharp, and irritating flavors of cider are ascribed to
lactic acid, total acidity, and acetic acid, respectively.
Malic and acetic acids bear a negative though signifi-
cant correlation to sweet taste and scented flavors;
also, they taste equiacidic with solutions containing
sucrose (e.g., 0.7% D-tartaric acid with a 0.8%
concentration of this acid plus 2% sucrose) (2).
Acetic acid and the global hedonic score for fermented
beverages also bear a significant negative mutual
correlation. Organic acids may exhibit other sensory properties.
For example, citric acid possesses sour-and-sweet
sensory notes, and succinic acid has a salty-bitter
taste. On the other hand, the typical taste and flavor of
Emmental cheese can be ascribed to propionic acid and
