Determination of Acid Content
2015
Various acids contained in food show signicant effects on both taste and aroma. Acids
also inuence the ability of microorganisms to grow, so some, such as citric acid, lactic
acid, or phosphoric acid, are used as common food additives for preservation or pH
control. Therefore, the determination of acidity and acid content is important for the
taste and quality assessment of food, regardless of whether acids exist in the original
foods or in the additives. For example, fats and oils tend to decompose slowly upon storage in contact with the atmosphere and to release their fatty acid constituents, resulting
in a lowering of their quality. Thus, a quality and freshness assessment of fats and oils
can be made based on the determination of their free fatty acid content. In the case of
beverages such as coffee and fruit juice, various organic acids are natural ingredients.
pH control agents and acidulants are food additives used to achieve the stability and/
or avor of foods. Even though the content of each acid is small, the acid amount has
a signicant effect on the taste and aroma of the beverages. Therefore, an acid assay is
quite important for processing and quality control in the manufacturing and preservation of foods and beverages.
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