A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles.

@article{DaConceicaoNeta2007ACB,
  title={A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles.},
  author={Edith Ramos Da Conceicao Neta and Suzanne D Johanningsmeier and Mary Anne Drake and R. F. Mcfeeters},
  journal={Journal of food science},
  year={2007},
  volume={72 6},
  pages={
          S352-9
        }
}
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 (R(2)= 0.995), and with the concentration of protonated organic acid species at pH 3.5 (R(2… 
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