Determination of Organic Acids in Foods: Analysis Methods for Quality and Flavor

Classification of Organic Acids, What are the Test Methods?

What is Organic Acid?

Organic acids are organic compounds with acidic properties and are classified according to the foods they are found in. Fumaric acid, lactic acid and acetic acid are organic acids formed as a result of fermentation, while ascorbic acid, citric acid and malic acid are classified as fruit acids.

Fumaric acid can be found in some plants and fungi.
Lactic acid is also called milk acid. It plays an important role in the lactic acid fermentation that takes place in milk.
Citric acid, also called lemon acid. It is found in large amounts in blackcurrants and strawberries.
Malic acid, also called apple acid. It is found in peaches, cranberries, apricots and sour cherries.
Acetic acid, also called vinegar acid. It is present in the juices of many fruits and plants. It is formed as an exchange product of vinegar acid bacteria in acetic acid fermentation.
Ascorbic acid is known as vitamin C . In nature it is commonly found in fresh fruits and vegetables, lemons, grapefruit, kiwi, pineapple and strawberries.

Organic acids in foods; aroma, taste, color, brightness, stability and quality protection are also effective. The determination of acidity in foods is very important. All operations to be carried out especially during the production period are carried out taking into account the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the acidity of a food. In addition, the amount of acidity also affects the determination of the storage conditions of the food. Thus, we can have information about shelf life.

The acidity in foods is also important for the formation of flavor balance and this makes the measurement of acidity mandatory. Since the sugar/acid ratio in fruits is the most important factor in taste, the ripening of fruits is monitored in this way. Apart from affecting the taste, the amount of acidity also affects the growth ability of microorganisms. It affects the growth and reproduction of microorganisms such as bacteria and fungi. The higher the acidity of a food, the less likely it is to be spoiled by microorganisms.

Nanolab Laboratories Group continues to provide services within the scope of Determination of Organic Acids in Foods. We also provide services in Organic Food Analysis.

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