Why Vinegar Tastes Sour: The Science of Acids in Food

Vinegar’s sour punch comes from acetic acid, its main active ingredient.
Acids trigger special taste receptors on the tongue that signal “sour” to the brain.
The sharper the acidity, the stronger the sour flavor you experience.
Vinegar usually has a pH between 2 and 3, putting it firmly in the acidic range.
Sourness helps balance flavors in cooking, cutting through rich or fatty foods.
Many fruits owe their tartness to citric or malic acids—vinegar works the same way.
Pickling uses vinegar’s acidity to preserve foods and enhance tangy taste.
Acetic acid molecules interact with saliva, intensifying the sour sensation.
Different vinegars—apple cider, balsamic, rice—vary in acid content and flavor profile.