Sourness
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Sourness, also known as sour, is a basic taste sensation perceived through hydrogen ions from acidic compounds interacting with taste bud receptors, and it can also refer to an unpleasant or acidic quality in taste, disposition, or tone.[1][2] It is a warning sign for potentially spoiled food, though it is balanced in some food products by sweetness, and it is associated with a low pH.[3][4]
The most common foods with natural sourness are fruits, such as lemon, lime, grape, orange, tamarind, and bitter melon. Fermented foods, such as wine, sour cream, vinegar or yogurt, may have sour taste. Children show a greater enjoyment of sour flavors than adults,[5] and sour candy containing citric acid or malic acid is common.
References
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- ^ Page Module:Citation/CS1/styles.css has no content.Rui Chang, Hang Waters & Emily Liman (2010). "A proton current drives action potentials in genetically identified sour taste cells". Proc Natl Acad Sci U S A. 107 (51): 22320–22325. Bibcode:2010PNAS..10722320C. doi:10.1073/pnas.1013664107. PMC 3009759. PMID 21098668.
- ^ Page Module:Citation/CS1/styles.css has no content.Ye W, Chang RB, Bushman JD, Tu YH, Mulhall EM, Wilson CE, Cooper AJ, Chick WS, Hill-Eubanks DC, Nelson MT, Kinnamon SC, Liman ER (2016). "The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction". Proc Natl Acad Sci U S A. 113 (2): E229–238. Bibcode:2016PNAS..113E.229Y. doi:10.1073/pnas.1514282112. PMC 4720319. PMID 26627720.
- ^ Guyton, Arthur C. (1991) Textbook of Medical Physiology. (8th ed). Philadelphia: W.B. Saunders
- ^ Page Module:Citation/CS1/styles.css has no content.McLaughlin, Susan; Margolskee, Rorbert F. (November–December 1994). "The Sense of Taste". American Scientist. 82 (6): 538–545. Bibcode:1994AmSci..82..538M.
- ^ Page Module:Citation/CS1/styles.css has no content.Djin Gie Liem & Julie A. Mennella (February 2003). "Heightened Sour Preferences During Childhood". Chem Senses. 28 (2): 173–180. doi:10.1093/chemse/28.2.173. PMC 2789429. PMID 12588738.
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