The Tangy Chemistry of Citrus Fruits

Citrus fruits owe their tang to citric acid, a natural compound abundant in lemons, limes, and oranges.
Citric acid lowers the pH of citrus juice, giving it a bright, sour kick.
Vitamin C (ascorbic acid) in citrus boosts immunity while adding to the tart flavor profile.
The tang sharpens taste buds, making sweet and savory flavors pop more vividly.
Citric acid is also a natural preservative, slowing spoilage in fresh juices.
Limes have one of the highest citric acid concentrations, explaining their intense tang.
Grapefruits balance citric acid with bitter compounds like naringin for a complex taste.
Citrus acidity can tenderize meats by breaking down proteins in marinades.
The sour spark in citrus activates taste receptors that specifically detect hydrogen ions.
Beyond flavor, citric acid plays a role in energy metabolism inside every living cell.