Found some info i thought was helpful in differentiating between these two acids. I imagined they behave quite similarly since both have a pH around 2.2 or same willingness to donate a proton or hydrogen molecule when in solution but there is probably more difference than i thought. source : http://www.bartek.ca/pdfs/BulletinsMalic/Advantage%20UsingMalic%20Acid%20High%20Intensity%20.pdf
The sourness perception of Malic acid tends to linger over a longer period of time than citric acid. This prolongation/retention effect offers unique advantages in masking the undesirable aftertastes of some low calorie sweeteners; and gives the perception of a higher acid intensity. Citric acid imparts a quick (or sharp) tart taste of high intensity that dissipates rapidly over time. Malic acid’s prolonged sour taste allows for the blending of several fruit flavours so a new combined flavour can be achieved. ITS TART, SMOOTH, LONG LASTING FLAVOUR PROFILE HAS SYNERGY WITH ASPARTAME AND SUCRALOSE—ABOUT A 10% REDUCTION IN THE USE OF THESE SWEETENERS CAN BE ACHIEVED. --sorry about the font there it was just copy pasted ;)
This is good to know and lends a more clinical assesment of what many of us I think had concluded.
Citric doesn't really turn things sour but can be used to make a flavor pop (the quick or sharp taste).
Malic acid we tend to say 'mutes' flavors over time but what it's really doing is blending the different flavors together instead of allowing them to stand on their own.
Reading through the PDF you linked now, intriguing to me!
Thank you for sharing this!
very true i had not thought of it that way with the malic acid muting. no problem though i thought this information may be helpful since I hadn't seen it exactly worded like this or other points that the article makes. but yeah there are definitely other bits of good info in that source i just tried to highlight the main points but i missed a couple other bits of good info too!
the pH info in there is cool to me as well, been playing around with adjusting pH of my final product lately. It's making me take a whole new approach to juice making, finally learning the chemistry behind how all this stuff works rather than just what tastes good trial and error.
Would you still suggest citric acid over malic to make fruits pop?