Apples primarily contain malic acid. This acid contributes significantly to the tartness and flavor profile of apples. In fact, the name "malic" is derived from the Latin word malum, meaning "apple."
Malic Acid: The Dominant Acid in Apples
Research indicates that malic acid can account for up to 90% of the total organic acids in cultivated apples. [^1] While other acids may be present in smaller quantities, malic acid is the predominant acid responsible for the characteristic apple taste.
[^1]: Determination of Predominant Organic Acid Components in Malus ... https://pmc.ncbi.nlm.nih.gov/articles/PMC6316603/
Other Fruits and Vegetables Containing Malic Acid
It's important to note that malic acid isn't unique to apples. Many other fruits and vegetables also contain this acid, including:
- Grapes
- Watermelons
- Cherries
- Broccoli
- Carrots
While apple cider vinegar contains acetic acid, it's a byproduct of fermentation and not the primary acid found within the apple fruit itself. [^2]
[^2]: Debunking the health benefits of apple cider vinegar - UChicago ... https://www.uchicagomedicine.org/forefront/health-and-wellness-articles/2018/august/debunking-the-health-benefits-of-apple-cider-vinegar
Acid Content Variations
The exact amount of malic acid in apples can vary depending on factors such as apple variety, growing conditions, and ripeness. This explains why some apples taste tarter than others.
