The chemistry and physiology of sour taste--a review.

@article{RamosDaConceicaoNeta2007TheCA,
  title={The chemistry and physiology of sour taste--a review.},
  author={Edith Ramos Ramos Da Conceicao Neta and Suzanne D Johanningsmeier and R. F. Mcfeeters},
  journal={Journal of food science},
  year={2007},
  volume={72 2},
  pages={
          R33-8
        }
}
Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters associated with sour taste are discussed. Special emphasis is given to hydrogen ions, protonated (undissociated) acid species, titratable acidity, anions, molar concentration… 
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References

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TLDR
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