Organic acids, in foods

Citric acid 77-92-9] (2-hydroxy-l,2,3-propanetricarboxylic acid), is a natural component and common metabolite of plants and animals. It is tbe most versatile and widely used organic acid in foods, beverages, and pbarmaceuticals. 

Klampfl, C. W., Buchberger, W., and Haddad, P. R. (2000). Determination of organic acids in food samples by capillary zone electrophoresis. J. Chromatogr. A 881, 357-364. 

Many methods have been used to determine organic acids in foods, including volumetric, electrochemical, enzymatic, and chromatographic (paper, thin-layer, gas-liquid, or HPLC) methods. However, most of these are not able to assay organic acids comprehensively for example, the enzymatic methods are specific kits for individual organic acids (i.e., they only detect one of the acids present). Therefore, to analyze the sample comprehensively using enzymatic methods would be extremely time consuming and costly, as the analysis would have to be run separately for each acid and would require several kits. 

Yoshikawa, K. et al. Talanta. Ion chromatographic determination of organic acids in food samples using a permanent coating graphite carhon column. 2007, 72, 305-309. 

Tang, Y. and Wu, M. 2007. The simultaneous separation and determination of five organic acids in food by capillary electrophoresis. Food Chemistry 103 243-248. 

Yang, M.H. and Choong, Y.M. 2001. A rapid gas chromatographic method for direct determination of short-chain (C2-C12) volatile organic acids in foods. Food Chemistry 75 101-108. 

Chapter three Application of organic acids in food preservation... 

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