Approximate pH of Common Food - Revision history

DrinkBoy: /* Different Types of Acids */

2021-12-17T19:34:12Z

Different Types of Acids

← Older revision		Revision as of 11:34, 17 December 2021
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	===Different Types of Acids===		===Different Types of Acids===
	Acidity in fruits can come from a variety of different acids. The most common of ~~them~~ include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref><ref>[https://www.preparedfoods.com/articles/103570-maximizing-acidifier-flavor-effects Maximizing Acidifier Flavor Effects] (PreparedFoods.com, December 10, 2003)</ref>:		Acidity in fruits can come from a variety of different acids.

			Each acid has a different effect on the taste it imparts, this includes the onset of sourness, the intensity of that sourness, and how long the sourness lingers. Some acids will be percieved as more or less sour than another acid, even at the same pH.<ref>[https://www.sciencedirect.com/topics/nursing-and-health-professions/sour-taste Sour Taste] (ScienceDirect.com)</ref>

			The most common of the acides which might be present in various foods include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref><ref>[https://www.preparedfoods.com/articles/103570-maximizing-acidifier-flavor-effects Maximizing Acidifier Flavor Effects] (PreparedFoods.com, December 10, 2003)</ref>:

	;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.		;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.

DrinkBoy: /* Different Types of Acids */

2021-12-15T18:54:51Z

Different Types of Acids

← Older revision		Revision as of 10:54, 15 December 2021
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	===Different Types of Acids===		===Different Types of Acids===
	Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref><ref>[https://www.preparedfoods.com/articles/103570-maximizing-acidifier-flavor-effects Maximizing Acidifier Flavor Effects] (PreparedFoods.com, December 10, 2003</ref>:		Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref><ref>[https://www.preparedfoods.com/articles/103570-maximizing-acidifier-flavor-effects Maximizing Acidifier Flavor Effects] (PreparedFoods.com, December 10, 2003)</ref>:

	;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.		;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.

DrinkBoy: /* Different Types of Acids */

2021-12-15T18:54:04Z

Different Types of Acids

← Older revision		Revision as of 10:54, 15 December 2021
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	===Different Types of Acids===		===Different Types of Acids===
	Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref>:		Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref><ref>[https://www.preparedfoods.com/articles/103570-maximizing-acidifier-flavor-effects Maximizing Acidifier Flavor Effects] (PreparedFoods.com, December 10, 2003</ref>:

	;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.		;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.

DrinkBoy: /* Different Types of Acids */

2021-12-15T18:51:52Z

Different Types of Acids

← Older revision		Revision as of 10:51, 15 December 2021
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	Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref>:		Acidity in fruits can come from a variety of different acids. The most common of them include<ref>[https://www.compoundchem.com/2016/02/25/a-guide-to-common-fruit-acids/ A Guide to Common Fruit Acids] (CompoundChem.com)</ref><ref>Duarte, Amílcar & Caixeirinho, D. & Sustelo, Vera & Fernandes, M. & Marreiros, António & Nunes, Carla & Miguel, G.. (2012). [https://www.researchgate.net/publication/216429503_Organic_Acids_Concentration_in_Citrus_Juice_from_Conventional_versus_Organic_Farming Organic Acids Concentration in Citrus Juice from Conventional versus Organic Farming]. Acta horticulturae. 933. 601-606. 10.17660/ActaHortic.2012.933.78. (ResearchGate.net)</ref>:

	;[[~~Ascorbic~~ Acid]]:~~(aka Vitamin C)~~ is ~~present~~ in ~~various concentrations in most fruits and vegetables~~. It is ~~important for human health~~, and ~~it's presence in lemons~~ and ~~limes was the original treatment for scurvy~~.		;[[Acetic Acid]]: This is the primary acid found in vinegar.<ref>[https://en.wikipedia.org/wiki/Acetic_acid Acetic Acid] (Wikipedia)</ref> It is volatile and pungent, and boosts other volatile flavor notes. Often used as a food additive to boost cheese and grape flavors.

	;[[~~Citric~~ Acid]]:~~This~~ is ~~the main acid found~~ in various fruits, and ~~is the primary acid found~~ in lemons and limes~~. It is also found in strawberries, raspberries, and gooseberries~~.		;[[Ascorbic Acid]]: (aka Vitamin C) is present in various concentrations in most fruits and vegetables. It is important for human health, and it's presence in lemons and limes was the original treatment for scurvy.

	;[[~~Malic~~ Acid]]:This is the main acid found in ~~stone~~ fruits ~~such as apricots, cherries, nectarines~~, and ~~peaches~~. It is also ~~present~~ in ~~apples, blackberries~~, ~~blueberries, grapes, pears, plums~~, and ~~quince~~. It ~~is quite concentrated in rhubarb~~, ~~being almost it's singular flavor~~, and ~~while watermelon is low in acid (5~~.~~18 to 5.6)~~, ~~Malic Acid is the main form of acid it contains~~.		;[[Citric Acid]]: This is the main acid found in various fruits, and is the primary acid found in lemons and limes. It is also found in strawberries, raspberries, and gooseberries. It has a clean, bright, and refreshing sourness which dissipates quickly. One of the most widely used flavoring acids, especially in beverages.

	;[[~~Tartaric~~ Acid]]:This is the main acid in grapes (~~which also contain~~ Malic Acid), with ~~red grapes having more than green~~. It is ~~also the primary acid~~ in ~~Avocados as well as Tamarind~~.		;[[Malic Acid]]: This is the main acid found in stone fruits such as apricots, cherries, nectarines, and peaches. It is also present in apples, blackberries, blueberries, grapes, pears, plums, and quince. It is quite concentrated in rhubarb, being almost it's singular flavor, and while watermelon is low in acid (5.18 to 5.6), Malic Acid is the main form of acid it contains. It is mellow and smooth with persistent sourness. It is a powerful fruit flavor enhancer, works especially well to enhance citrus flavor in beverages.

	;[[~~Succinic~~ Acid]]:~~Is present~~ in ~~Apples~~ and ~~some berries~~		;[[Tartaric Acid]]: This is the main acid in grapes (which also contain Malic Acid), with red grapes having more than green. It is also the primary acid in Avocados as well as Tamarind. It has an abrupt sourness that dissipates quickly, with dryness. It enhances wine flavor, and is used in assertive flavors such as grape and cranberry, also often used in marinades.

	;[[Oxalic Acid]]:Contained in small amounts in some berries		;[[Fumaric Acid]]: Has a clean and persistent sourness with dryness. Useful where moisture absorption is a problem.

			;[[Succinic Acid]]: Is present in Apples and some berries

			;[[Oxalic Acid]]: Contained in small amounts in some berries

	;[[Benzoic Acid]]:An acid found in cranberries		;[[Benzoic Acid]]:An acid found in cranberries
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	;[[Quinic Acid]]:Is present in plums and kiwi fruit		;[[Quinic Acid]]:Is present in plums and kiwi fruit

			;[[Lactic Acid]]: Found primarily in sour milk products such as yogurt and kefir. It has a smooth and persistent sourness with a week dairy aroma. Useful in mild and delicate flavor profiles. It can reduce pH with minimal added sourness.

	===Approximate pH of Foods and Food Products===		===Approximate pH of Foods and Food Products===

DrinkBoy at 21:18, 1 October 2021

2021-10-01T21:18:07Z

← Older revision		Revision as of 13:18, 1 October 2021
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	\| 6.9		\| 6.9
	\|		\|
			\|-
			! Neutral pH
			! 7
			! 7
	\|-		\|-
	\| style="text-align: right;" \| Soybean milk		\| style="text-align: right;" \| Soybean milk
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	\| 7.96		\| 7.96
	\|		\|
			\|-
			! Weak Alkali
			! 8
			! 10
			\|-
			! Strong Alkali
			! 11
			! 14
	\|}		\|}

DrinkBoy: /* Approximate pH of Foods and Food Products */

2021-10-01T21:14:18Z

Approximate pH of Foods and Food Products

← Older revision		Revision as of 13:14, 1 October 2021
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	\|-		\|-
	! Strong Acids		! Strong Acids
			! 0
			! 3
	\|-		\|-
	\| style="text-align: right;" \| Lemon Juice		\| style="text-align: right;" \| Lemon Juice
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	\| 3.95		\| 3.95
	\| 3.97		\| 3.97
			\|-
			! Week Acid
			! 4
			! 6
	\|-		\|-
	\| style="text-align: right;" \| Pears, canned		\| style="text-align: right;" \| Pears, canned

DrinkBoy: /* Approximate pH of Foods and Food Products */

2021-10-01T21:11:45Z

Approximate pH of Foods and Food Products

← Older revision		Revision as of 13:11, 1 October 2021
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	! From		! From
	! To		! To
			\|-
			! Strong Acids
	\|-		\|-
	\| style="text-align: right;" \| Lemon Juice		\| style="text-align: right;" \| Lemon Juice

DrinkBoy at 21:06, 1 October 2021

2021-10-01T21:06:28Z

← Older revision		Revision as of 13:06, 1 October 2021
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	It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level.		It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level.
	<ref>[https://pubag.nal.usda.gov/download/16133/PDF ~~DrinkBoy]</ref>~~		<ref>[https://pubag.nal.usda.gov/download/16133/PDF The Chemistry and Physiology of Sour Taste - Review] (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.
	~~<ref>~~ The Chemistry and Physiology
	of Sour Taste (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.

	Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail).		Below is a table that lists the approximate pH of various fruits and vegetables (including many that probably won't ever make their way in to a cocktail).

DrinkBoy at 21:05, 1 October 2021

2021-10-01T21:05:24Z

← Older revision		Revision as of 13:05, 1 October 2021
Line 2:		Line 2:

	It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level.		It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level.
	<ref>[~~http://www.DrinkBoy.com DrinkBoy]</ref>~~		<ref>[https://pubag.nal.usda.gov/download/16133/PDF DrinkBoy]</ref>
	~~<ref>~~https://pubag.nal.usda.gov/download/16133/PDF The Chemistry and Physiology		<ref> The Chemistry and Physiology
	of Sour Taste (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.		of Sour Taste (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.

DrinkBoy at 21:04, 1 October 2021

2021-10-01T21:04:35Z

← Older revision		Revision as of 13:04, 1 October 2021
Line 1:		Line 1:
	An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used.		An important ingredient in many cocktails is an acidic component (such as lemon juice or lime juice), which is often balanced with a sweetener of some sort. To help work through recipes, it can often be handy to be able to compare and contrast the acidic nature of various products to understand how they might be able to be used.

	It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level. <ref>https://pubag.nal.usda.gov/download/16133/PDF The Chemistry and Physiology		It is important to note, that there is still significant confusion as to how to apply a scientific measure that would indicate the perceived sourness of something, or it is even possible. The majority of attempts will try to use the "pH' for this purpose, but there are repeated tests that show different perceived sourness for compounds with identical pH level.
			<ref>[http://www.DrinkBoy.com DrinkBoy]</ref>
			<ref>https://pubag.nal.usda.gov/download/16133/PDF The Chemistry and Physiology
	of Sour Taste (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.		of Sour Taste (Journal of Food Science)</ref> As we research this issue further, we will attempt to provide some concise details and information here, but in the meantime the pH level of different foods is perhaps as close as we can get, it also appears to be the easiest to get.