Influence of Titratable Acidity and pH on Intensity of Sourness of Citric, Malic, Tartaric, Lactic and Acetic Acids Solutions and on the Overall Acceptability of Imitation Apple Juice

Abstract The results of this study indicated that sourness for citric, malic, tartaric and acetic acids solutions could be related to an interaction of both the titratable acidity and pH of the solution. One factor cannot be said to solely influence sourness. Different acids of equal weight percent concentrations (w/v%) and pH, elicit different levels of sourness. This difference is attributed to the unique chemical structure and property of each acid. Titratable acidity and pH levels also influence overall acceptability of imitation fruit beverages.