Lemon Chemistry: Flavor and Aroma Profiles

Chemistry, Food
To detect aroma, airborne chemicals must enter into our nasal passages. Volatile aromatic oils carried in when we breathe, interact with receptors located along those passages. Though flavor is somewhat influenced by our sense of smell, flavor primarily requires substance solubility in order to reach the different kinds of receptors located in various parts of the tongue. Let's explore a little lemon chemistry. Lemon Chemistry: Flavor The tongue detects four, perhaps five, flavors. They are sweet, salty, sour, and bitter. Some add savory1. There can be no doubt the primary taste of lemon is sour. Mention sour and the organic chemist thinks of organic acids. Lemons are rich in three organic acids: citric, malic, and ascorbic (AKA Vitamin C). Citric acid predominates. Suck on citric acid and you’ll think of…
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