LIFE SCIENCE

Detailed explanation-1: -The sour taste of foods and beverages is largely due to organic acids, including acetic, citric, malic, and fumaric acids in fruits and vegetables and tartaric acid in wine. Dilute solutions of many inorganic acids also taste sour. One example is the phosphoric acid in cola beverages.

Detailed explanation-2: -Like salts, acids can also dissociate into positive and negative ions. In the case of acids, though, the positive ion is always hydrogen, and those hydrogen ions (also called protons) always produce a sour taste.

Detailed explanation-3: -They both taste sour on your tongue. This is because they are acids and acids taste sour. Bases are the opposite of acids; they normally taste bitter and feel soapy.

Detailed explanation-4: -Acidic compounds are believed to taste sour because of their hydrogen ion concentration, whereas many bases are bitter compounds & are indeed alkaline, but this is because natural bitter compounds often contain amine groups. Amine groups are weak bases. Acids taste sour, and this is because of the pH.

Detailed explanation-5: -The sourest-tasting acid is fumaric acid. In Sweets, fumaric acid will create a tart flavour that is long-lasting. This long-lasting effect is because fumaric acid doesn’t dissolve easily. A minimal amount of fumaric can be found in carrots, tomatoes, beans, and apples.