ReviewFoods (Basel, Switzerland)2022
Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 74 papers.
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Who cites it
74 citing papers in PubMed.
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- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Study on Morphology, Flavor, and Taste Profile, and Descriptive Sensory Analysis of Conventional Cream Cheese and Non-Dairy Cream Cheese.Food science & nutrition · 2026Article
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- Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach.Food chemistry: X · 2026Article
- Effects of ginger on microbial succession and flavor formation during Zao Chili fermentation.Food chemistry: X · 2026Article
- Phenolic Compounds from Araticum Pulp (ACS omega · 2026Article
- Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients.Journal of food science · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Seasonal Metabolic Profiling and Anti-Inflammatory Potential ofPlants (Basel, Switzerland) · 2026Article
- Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers.Foods (Basel, Switzerland) · 2026Review
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Integrated Metabolomic Profiling and Harvest Volatile Signatures Reveal Cultivar-Specific Quality Traits in Blueberries (Plants (Basel, Switzerland) · 2026Article
- Lipid Metabolism and Membrane Remodeling Drive Sclerotium Formation inJournal of fungi (Basel, Switzerland) · 2026Article
- Comparison of Biochemical and Physiological Properties of Two Brassica Microgreens Cultivated in Two Growth Systems.Plants (Basel, Switzerland) · 2026Article
- The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage.Food chemistry: X · 2026Article
14 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of organic acids varies in different food. Fruits and vegetables often contain citric acid, creatine is a unique organic acid found in meat, fermented foods have a high content of acetic acid, and seasonings have a wide range of organic acids. Determination of the organic acid contents among different food matrices allows us to monitor the sensory properties, origin identification, and quality control of foods, and further provides a basis for food formulation design. The taste characteristics and the acid taste perception mechanisms of organic acids have made some progress, and binary taste interaction is the key method to decode multiple taste perception. Real food and solution models elucidated that the organic acid has an asymmetric interaction effect on the other four basic taste attributes. In addition, in terms of nutrition and health, organic acids can provide energy and metabolism regulation to protect the human immune and myocardial systems. Moreover, it also exhibited bacterial inhibition by disrupting the internal balance of bacteria and inhibiting enzyme activity. It is of great significance to clarify the synergistic dose-effect relationship between organic acids and other taste sensations and further promote the application of organic acids in food salt reduction.
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