Sour tastes are mostly produced by acids, and there several different types of organic acids in fruits, the most common being citric, malic, lactic, tartaric, and acetic acids.
Titratable Acidity: The Tellspec Enterprise Scanner, with the Fruit QC application, measures the Titratable Acidity in fruits to give you the best scientific approximation of the Total Acidity of the fruit. Titratable acidity determines the degree of maturity and the quality of the fruit; the amount of organic acids in a food directly affects the food’s flavor, color, stability, and overall quality. Titratable acidity is also a better predictor of acid’s impact on flavor than a simple measurement of pH.
Titratable acidity of fruits and degrees Brix, are the best indicators of the maturity of a fruit. In general the higher the maturity, the lower the acid content.
Titratable acidity can be measured using a laboratory instrument called a titrator. Most titrators are expensive and require chemicals and technical experts to use them; the process of finding the titratable acidity using a titrator also destroys the fruit being measured.
Now, with the Tellspec Enterprise Scanner and the Fruit QC application, you can measure titratable acidity without destroying the fruit and in a few seconds. Light is sent into the fruit and based on the light’s interaction with the fruit, the titratable acidity is measured.