著者

古川 秀子 佐宗 初美 前田 清一 二宮 恒彦

出版者

社団法人 日本食品科学工学会

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.16, no.2, pp.63-68, 1969

被引用文献数

5

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Sour taste is mainly associated with the hydrogen ion concentration, and to a lesser extent, with the degree of dissociation. From the results of P.S.E. determined by taste tests on nine organic acids, the sourness was more intensive in fumaric>tartaric>malic>acetic>succinic>citric>lactic>ascorbic and>gluconic acids.

著者

古川 秀子 佐宗 初美 前田 清一 二宮 恒彦

出版者

Japanese Society for Food Science and Technology

雑誌

日本食品工業学会誌 (ISSN:00290394)

巻号頁・発行日

vol.16, no.2, pp.63-68, 1969-02-15 (Released:2010-03-08)

参考文献数

6

被引用文献数

2 5

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Sour taste is mainly associated with the hydrogen ion concentration, and to a lesser extent, with the degree of dissociation. From the results of P.S.E. determined by taste tests on nine organic acids, the sourness was more intensive in fumaric>tartaric>malic>acetic>succinic>citric>lactic>ascorbic and>gluconic acids.