The non‐volatile organic acids of some berry fruits
Abstract
The organic acids of a number of berry fruits (soft fruits) have been examined qualitatively and quantitatively using the methods of paper chromatography, silica gel partition chromatography and ion exchange. In blackcurrant, redcurrant, whitecurrant, loganberry, raspberry, strawberry and elderberry the predominant acid was citric acid, with smaller amounts of malic acid; in blackberry, malic acid was predominant with large amounts of lacto iso citric acid and iso citric acid also present. Gooseberry was examined at stages during growth; shikimic acid was the dominant acid in very young fruits, later citric and malic acids predominated. Both shikimic and quinic acids were detected in gooseberry, blackberry and elderberry.
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Berry might also be a flavour that is associated with sourness, considering the sensory standard used in this study (unsweetened fresh mixed berries) is a product typically considered tart/sour and high in malic and citric acids.
“Berry might also be a flavour that is associated with sourness, considering the sensory standard used in this study (unsweetened fresh mixed berries) is a product typically considered tart/sour and high in malic and citric acids43.”
From Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee (2020) · cites this paper as [43]
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“Citric, and to a lesser extent malic acid, together with their anions, accounts for the bulk of the organic acid content of blueberries, raspberries, currants, and strawberries (Whiting, 1958; Green, 1971).”
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“Isocitric, lactoisocitric, and malic acids make up the bulk of organic acids in blackberry; however, the abundance of each of these is dependent on the cultivar or species (Kafkas et al., 2006; Whiting, 1958; Wrolstad et al., 1980).”
BackgroundFamiani, F., Baldicchi, A., Battistelli, A., Moscatello, S., & Walker, R. P. (2009) · The Journal of Horticultural Science and Biotechnology · doi:10.1080/14620316.2009.11512512 · Cited by 30 · see citing works
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BackgroundMethodThe role of quinate and shikimate in the metabolism of lactobacilli
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“Malic acid is the major organic acid in blackberries (Whiting, 1957).”
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NONVOLATILE ACIDS OF STRAWBERRIES
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- Authors
- Whiting, G. C.
- Affiliations
- University of Bristol (GB)
- Corresponding author
- Whiting, G. C.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1958-04
- Volume
- 9
- Issue
- 4
- Pages
- 244-248
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2026447009
- Cited by
- 34
- References
- 16
- Citations by year
- 2021: 1 · 2020: 2 · 2019: 1 · 2018: 3 · 2016: 1 · 2015: 1 · 2013: 1
- FWCI
- 7.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Funders
- University of Bristol
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Berry genetics and cultivation research
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- non-volatile organic acids, berry fruits, soft fruits, citric acid, malic acid, shikimic acid, quinic acid, isocitric acid, black currant, loganberry, raspberry, strawberry, elderberry, blackberry, gooseberry, fruit development stages
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