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NTPC Graduate Tier 1 2025 Shift-2 📅 06 Jun, 2025

What is the primary contributor to the sour taste in foods like lemons, vinegar and yoghurt?

A
Alkaloids
B
Salts
C
Bases
D
Acids
Result Summary
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APEDIA

NTPC Graduate Tier 1
2025 • 06 Jun, 2025 • Shift-2
What is the primary contributor to the sour taste in foods like lemons, vinegar and yoghurt?
Correct Answer
Acids
Chemical Properties of Taste: Human taste receptors process different chemical compounds distinctly. The sensation of sourness is a specific biological response......
Ref/Book : NTPC Graduate Tier 1 2025
Ref. Subject General Awareness
Chapter -
Ref. Topic Chemistry
Pg. No -
💡 Analysis & Explanation
Chemical Properties of Taste ▼
Human taste receptors process different chemical compounds distinctly. The sensation of sourness is a specific biological response triggered by the presence of hydrogen ions (H+).
Food Examples Breakdown ▼
Lemons naturally contain high concentrations of citric acid. Vinegar is essentially a diluted solution of acetic acid. Yoghurt develops its tanginess from lactic acid generated during the bacterial fermentation of milk.
Category Classification ▼
All these compounds structurally fall under the chemical classification of acids, which are defined by their sour flavor profile and low pH levels.
Conclusion ▼
Acids are the defining chemical agents that create a sour taste.
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