Tag: Fruit chemistry

In a study analysing the oil from pineapple peels, limonene was found to be the most abundant compound, making up over 75% of the essential oil. This might be surprising, as limonene is famously associated with the aroma of citrus fruits, but do pineapples have limonene in their edible parts, too?

Over 80 million people are curious about this food science phenomenon, and the answer is surprisingly complex, yet delicious. The reason why cooked apples are sweeter than their raw counterparts lies in a combination of chemical and physical transformations that occur when heat is applied.

Pineapples are a highly acidic fruit, with a typical pH level between 3 and 4. The fruit contains a complex blend of acids and enzymes, with the two most prominent organic acids being citric and malic acid.

With a typical pH range of 3.1 to 3.4, blueberries are considered an acidic fruit. This acidity, alongside their sweetness, is primarily defined by the specific organic acid composition present in the berries. Unpacking what acid is in blueberries is key to understanding their unique tart flavor and nutritional value.

With an average pH ranging from 4.0 to 4.6, tomatoes are distinctly acidic and their flavor profile is directly shaped by their organic acids. To truly appreciate this culinary staple, it's essential to understand what acids do tomatoes contain and how they work together to create its signature tang.

When you slice into a perfectly ripe avocado, its vibrant green flesh is immediately exposed to the air. This triggers a chemical reaction that can turn the surface unappealingly brown within minutes. Yes, avocado does have polyphenol oxidase, and this enzyme is the key culprit behind that frustrating discoloration.

The crisp, tangy flavor that gives apples their distinct taste comes primarily from malic acid, a naturally occurring organic compound. While this is the most abundant acid, other lesser-known acids also play a significant role in shaping the final flavor profile.

While citric acid is the dominant compound responsible for the intensely sour taste of lemons, the answer to 'does lemon juice contain malic acid?' is a definitive yes. Malic acid is one of several organic acids found in lemons, albeit in much lower concentrations than its more famous counterpart.

Tamarind fruit pulp contains a significant amount of tartaric acid, which can range from 8% to 18%, making it one of the richest natural sources of this organic compound. This high concentration is the secret behind the fruit's characteristic sharp, sour, and tangy taste that is prized in cuisines around the world.

According to a study on guava juice, the pH can be as low as 3.6, primarily due to organic acids like citric acid. But what is the pH of guava fruit overall, and how does this acidity impact its flavor and nutritional profile? This article delves into the science behind guava's pH.