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Food Analysis pp 219–238Cite as

pH and Titratable Acidity

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Part of the book series: Food Analysis ((FSTS))

Abstract

There are two interrelated concepts in food analysis that deal with acidity: pH and titratable acidity. Each of these quantities is analytically determined in separate ways and each has its own particular impact on food quality. Titratable acidity deals with measurement of the total acid concentration contained within a food (also called total acidity). This quantity is determined by exhaustive titration of intrinsic acids with a standard base. Titratable acidity is a better predictor of acid’s impact on flavor than pH.

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Author information

Authors and Affiliations

  1. PROVE IT, LLC, Geneva, IL, 60134, USA

    George D. Sadler

  2. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, 50011, USA

    Patricia A. Murphy

Authors
  1. George D. Sadler
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  2. Patricia A. Murphy
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Correspondence to George D. Sadler .

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Sadler, G.D., Murphy, P.A. (2010). pH and Titratable Acidity. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_13

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