CIDESCO Beauty Therapy Practice Test

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What is the sour taste of vinegar primarily due to?

Citric acid

Acetic acid

The sour taste of vinegar is primarily due to acetic acid. Acetic acid is a key component in vinegar, typically making up about 5-20% of the solution, depending on the type of vinegar. This acid is responsible for the characteristic tangy and sour flavor that defines vinegar, making it distinct from other acids.

Citric acid, while also sour and found in citrus fruits, is not the main component in vinegar. Lactic acid is produced during fermentation and is associated with dairy products and some fermented vegetables. Ascorbic acid, known as vitamin C, does not contribute to the sour taste in vinegar. The presence of acetic acid defines the flavor and is crucial in a variety of culinary applications and food preservation methods.

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Lactic acid

Ascorbic acid

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