Tartaric acid Taste

Phosphoric acid has a drier, and perhaps sharper, flavour than either citric or tartaric acid, tasting rather of flat sourness , in contrast with the sharp fruitiness of citric acid. It therefore appears to blend better with most non-fruit drinks. 

Levopropoxyphene [2338-37-6] (42), the optical antipode of the dextrorotatory analgetic propoxyphene, is an antitussive without analgetic activity. The 2-naphthalenesulfonate salt has a less unpleasant taste than the hydrochloride salt, and is widely used. Clinical effectiveness has been demonstrated against pathological and artificially induced cough, but the potency is somewhat less than codeine. The compound is reported not to cause addiction. Levopropoxyphene can be prepared (62) by first resolving [ -dimethylamino-CX-methylpropiophenone with dibenzoyl-(+)-tartaric acid. The resolved... 

Tartaric acid is the molecule that makes unripe grapes taste sour. It is a principal flavor element in wine. 

Tartaric acid is used as a flavoring agent to make foods taste sour. 

Tartaric acid Acidulant, antioxidant, sequestering agent Soluble in water, glycerin and ethanol. Tartaric acid has a very tart taste... 

Acidulants. The preferred acidulant for dilutable (and other) soft drinks is citric acid, which is readily available both as a crystalline solid (citric acid anhydrous) and as a 50% w/w solution in bulk. Other acidulants that are used in specific products include malic acid, lactic acid and tartaric acid. Phosphoric acid, until recently permitted only in cola drinks, is now available for use in the United Kingdom but has so far found little, if any, use in dilutable products. Acids other than citric are usually employed only where a slightly different taste profile is needed. Ascorbic acid is usually employed as an antioxidant rather than as a direct acidulant. 

As is well known, the r scale is effective to express the taste strength [1, 2]. The concentration of each taste substance can be transformed into the taste strength. While tartaric acid is used in the r scale, we can safely consider that HC1 has the strength two times as large as tartaric acid. The above mixed solution is thus composed of 4.04 sourness, 2.03 saltiness, 5.01 bitterness and 2.24 sweetness in terms of the r scale. Therefore, drink A has the above taste strength. 

According to Beatty and Cragg (1935), relative sourness in unbuffered solutions of acids is not a function of molarity but is proportional to the amount of phosphate buffer required to bring the pH to 4.4. Ough (1963) determined relative sourness of four organic acids added to wine and also preference for these acids. Citric acid was judged the most sour, fumaric and tartaric about equal, and adipic least sour. The tastes of citric and tartaric acids were preferred over those of fumaric and adipic acids. 

Table 7-3 Properties of Some Acids, Arranged in Order of Decreasing Acid Taste and with Tartaric Acid as Reference...

L-Tartaric acid is an abundant constituent of many fruits such as grapes and bananas and exhibits a slightly astringent and refreshing sour taste. It is one of the main acids found in wine. It is added to other foods to give a sour taste and is normally used with other acids such as citric acid and malic acid as an additive in soft drinks, candies, and so on. It is produced by acid hydrolysis of calcium tartrate, which is prepared from potassium tartrate obtained as a by-product during wine production. Optically active tartaric acid is used for the chiral resolution of amines and also as an asymmetric catalyst. 

Effervescents comprise a soluble organic acid and an alkali metal carbonate salt. Citric acid is most commonly used for its flavor-enhancing properties. Malic acid imparts a smoother after taste and fumaric, ascorbic, adipic, and tartaric acids are less commonly used [14], Sodium bicarbonate is the most common alkali, but potassium bicarbonate can be used if sodium levels are a potential issue with the formulation. Both sodium and potassium carbonate can also be employed. Other excipients include water-soluble binders such as dextrose or lactose, and binder levels are kept to a minimum to avoid retardation of disintegration. All ingredients must be anhydrous to prevent the components within the formulation reacting with each other during storage. 

Tartaric acid is relatively stable to bacterial activity and can only be metabolized by some Lactobacillus species with the production of acetic acid, lactic acid and succinic acid (Handler 1983). When tartaric acid is metabolised, the volatile acidity increases and the wine acquires an acetic aroma and a disagreeable taste this degradation can be total or partial depending on the bacteria population, but it always decreases wine quality. The tartaric acid degrading capacity is restricted to only a few species Radler And Yannissis (1972) found it in four strains of L. plantarum and one strain of L. brevis. 

Flavor enhancers are used imiversally in the food and pharmaceutical industries. Sugar, carboxylic acids (e.g., citric, malic, and tartaric), common salt (NaCl), amino acids, some amino acid derivatives (e.g., monosodium glutamate—MSG), and spices (e.g., peppers) are most often employed. Although extremely effective with proteins and vegetables, MSG has limited use in pharmaceuticals because it is not a sweetener. Citric acid is most frequently used to enhance taste performance of both liquid and solid pharmaceutical products, as well as a variety of foods. Other acidic agents, such as malic and tartaric acids, are also used for flavor enhancement. In oral liquids, these acids contribute unique and complex organoleptic effects, increasing overall flavor quality. Common salt provides similar effects at its taste threshold level in liquid pharmaceuticals. Vanilla, for example, has a delicate bland flavor, which is effectively enhanced by salt. 

Tartaric acid occurs as colorless monoclinic crystals, or a white or almost white crystalline powder. It is odorless, with an extremely tart taste. 

The most outstanding characteristic of tamarind is its sweet acidic taste, the acid due to mostly tartaric acid. The latter is synthesised in tamarind leaves in the light and translocated to the flowers and fruits (Lewis et aL, 1961 and Patnaik, 1974, both cited in (3)). Tartaric is an unusual plant acid formed from the primary carbohydrate products of photosynthesis, and once formed, it is not metabolically used by the plant (3). The content of tartaric acid does not... 

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