Acid flavor from fruits and vegetables is formed by many different acids. Although malic and citric acid are the most common acids, a number of others can be found in selected plant foods. For example, grapes have considerable tartaric acid and oxalic acid (rhubarb) and benzoic acid (plums, cranberries) is found in a number of fruits. These acids, in turn give a range of pH values which are shown in the table below.
pH of Selected Foods*
FOODS pH Reference
apple juice 3.48-3.69 25
apple juice, Delicious 3.55-3.79 10
apple juice, Delicious 4.04-4.24 10
apple juice, Delicious 4.01-4.33 11
apple juice, Golden Delicious 3.78-3.94 10
apple juice, Golden Delicious 3.78 11
apple juice, Golden Delicious frz 3.61-3.93 10
apple juice, Jonathan 3.52-3.62 11
apple juice, Jonathan 3.49-3.51 10
apple juice, Jonathan frz 3.18-3.31 10
apple juice, Grimes 3.74-3.82 11
apple juice, Grimes 3.55-3.66 10
apple juice, Grimes frz 3.53-3.63 10
apple juice, Stayman 3.54-3.62 11
apple juice, Willowtwig 3.28-3.37 10
apple juice, Willowtwig frz 3.20-3.27 10
apple juice, Winesap 3.57-3.65 10
apple juice, Winesap 3.57-3.62 11
apple juice, Winesap frz 3.42-3.52 10
apricot filling 4.05-5.43 28
asparagus, fresh 5.8 31
blackberry juice 3.84 25
carrots, Imperator, raw 6.1 29
carrots, Imperator boiled 5.7 29
cauliflower, frozen 6.20 16
cherries 3.75 30
[此贴子已经被作者于2004-7-9 18:18:20编辑过]
