Tomatoes contain a variety of acids, but the most prominent are citric acid and malic acid. Other acids present in smaller amounts include ascorbic acid (vitamin C) and oxalic acid. The specific amounts vary depending on the tomato variety, ripeness, and growing conditions.
Key Acids in Tomatoes: A Closer Look
- Citric Acid: A common organic acid found in many fruits and vegetables, contributing to their tartness. Multiple sources confirm its significant presence in tomatoes.
- Malic Acid: Another organic acid contributing to the sour taste of tomatoes. This acid, alongside citric acid, is frequently mentioned as a major component of tomato acidity.
- Ascorbic Acid (Vitamin C): An essential nutrient and antioxidant also present in tomatoes, though not as a primary contributor to their acidity.
- Oxalic Acid: Present in smaller quantities, particularly higher in riper tomatoes. An average tomato contains around 50 mg.
Several sources highlight the importance of citric and malic acids as the main contributors to the acidic nature of tomatoes. While other acids exist, these two are consistently identified as the predominant ones. The acidity of tomatoes also plays a role in their flavor profile, with lower sugar content correlating to a more acidic taste. This can vary between tomato varieties, with some heirlooms exhibiting higher acidity.
