China 
Africa 
Explore chapters and articles related to this topic
Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Acids are not only responsible for perceived acidity but also contribute flavor in different ways and intensities. For example, citric acid has a fresh and short-lived tartness and with flavors like lemon and orange. When associated with phosphoric acid, it may have notes of grapefruit. Phosphoric acid alone tends to impart sweet notes and quinic acid a “clean” finish, malic acid is present in many fruits and imparts fruity, apple and sometimes pear, peach or plum notes to the beverage. It has a smooth lingering taste and tartness not as sharp as that of citric acid but longer lasting. Malic acid is used in the food industry to enhance flavor, mostly in combination with citric acid. Lactic acid usually conveys a buttery note.
Metabolic Engineering for the Production of a Variety of Biofuels and Biochemicals
Published in Kazuyuki Shimizu, Metabolic Regulation and Metabolic Engineering for Biofuel and Biochemical Production, 2017
Malic acid is typically used in food industry as an acidulant for beverages (Takata et al. 1980, Takata and Tosa 1993, Bressler et al. 2002, Goldberg et al. 2006), metal cleaning, textile finishing, pharmaceuticals (Goldberg et al. 2006, Vrsalovic Presecki et al. 2009), and the synthesis of biodegradable polymer, polymalic acid (PMA) (Gross and Rhano 2002, Tsao et al. 1999, Zou et al. 2013). Malic acid can be produced from renewable biomass, and can be used to produce various products such as polymer resins (Werpy and Petersen, 2004).
Peach
Published in Debashis Mandal, Ursula Wermund, Lop Phavaphutanon, Regina Cronje, Temperate Fruits, 2021
Monika Gupta, Rachna Arora, Debashis Mandal
Peaches being delectable in nature are also a rich source of vitamins such as vitamin C; minerals such as potassium, phosphorous, magnesium, fluoride, and iron; and antioxidants such as lutein, zeaxanthin, and ß-cryptoxanthin (Table 4.1). Peaches are having 85% of water content, 7.5%–8.5% sugars, 0.6%−1.2% proteins, 0.3% fat content, and 1.2%−1.4% fiber content. The main organic acid present in peaches is malic acid. Peaches are low in calories. The pulp of the peach fruit contains prunasin, a glycoside, while amygdalin is present in seeds. Chlorogenic acid, epicatechin, catechin, and cyanidine are the major phenols present in the mesocarp of peach fruits. These phenolic compounds are responsible for the development of color and flavor in peaches. Different peach cultivars vary in their chemical compositions due to their genetic attributes, cultivation practices, sun exposure, and maturation time, etc. (Lima et al., 2013). The cultivar with the highest total sugar concentration was “Maciel,” followed by “Diamante” and “T. Beauty.” The lowest total sugar levels were found in the cultivars “C.1122” and “C.843.” The varieties richest in carotenoids were “Maciel,” “Diamante,” “C.845,” “C.843”, “C.1050,” and “Sensação.” Total phenols were higher in white or less yellow fruits desirable for fresh as well as processing purposes. The aromatic compounds such as (E)-2-nonenal (tallowy and fatty) and 2-methylhexyl propanoate (fruity, green, ripe, and sweet) were detected only in “Royal Glory”; (Z)-2-heptenal (fatty) and (E)-2-octenal (green and fatty) were found in “Maria Marta” and “Norman”; 3(2H)-benzofuranone, octyl acetate (orange) and (E)-2-hexenyl hexanoate (green, fruity, and cheesy) were found in “Royal Glory” and “Redhaven”; and cisgeraniol (rose-like odor) was found only in “Redhaven” (Kralz et al., 2014).
A Review on Green Method of Extraction and Recovery of Energy Critical Element Cobalt from Spent Lithium-Ion Batteries (LIBs)
Published in Mineral Processing and Extractive Metallurgy Review, 2023
Archita Mohanty, Niharbala Devi
Malic acid, with molecular formula C4H6O5, is a dicarboxylic acid that gives a sour taste to fruits. It has two types of isomers, identical to lactic acid. This acid acts as a strong organic leachant due to the presence and beneficial solubility of two carboxyl groups in water (Li et al. 2010a). In another experiment by Li et al. (2010b), they leached the LiCoO2-battery using DL malic acid. They observed that with increasing lixiviant malic acid concentration from 0.5 mol/L to 3.0 mol/L the percentage of leaching increased up to 1.5 mol/L and after that, it decreased. The leaching efficiency increased from 26 to 93 wt% for cobalt and 42 to 99 wt % for lithium. The leaching rate also depends on hydrogen peroxide concentration as it converts Co(III) to Co(II) and this helps in the dissolution of cobalt. The equation represents this specific leaching reaction (Eqns.15 and 16).
Heat Release Characteristics of L-Malic Acid Inhibited-Coal Oxidation
Published in Combustion Science and Technology, 2022
Rongkun Pan, Yang Li, Jiangkun Chao, Hailin Jia, Jian Wang
Malic acid (2-hydroxysuccinic acid) exists in fruits and other plant parts and is one of the most abundant low molecular weight organic acids in soil and soil solutions (together with oxalic acid, citric acid, tartaric acid and acetic acid) (Jones et al. 2003). Malic acid contains two carboxyl groups and a hydroxyl group that can coordinate with metal ions to form stable complexes (Marques et al. 2020). Malic acid is an excellent environmentally friendly metal chelating agent (Ghazaryan et al. 2021; Liu, Chen, and Hu 2020; Zengin et al. 2018). Malic acid is used extensively in pharmaceuticals as a chelating agent (Kováčik et al. 2020; Naik et al. 2018; Taşkın and Taşkın 2017). L-malic acid and D-malic acid are two stereoisomeric forms of chiral molecules (Li et al. 2018b), and L-malic acid is the only form that occurs in nature.
Reactive separation of malic acid from aqueous solutions and modeling by artificial neural network (ANN) and response surface methodology (RSM)
Published in Journal of Dispersion Science and Technology, 2022
Tais Evlik, Yavuz Selim Aşçı, Nilay Baylan, Halil Gamsızkan, Süheyla Çehreli
Malic acid, a four-carbon dicarboxylic acid or 2-hydroxybutanedioic acid, is a commercially valuable chemical that has a slight odor and a strong acidic taste. Malic acid is mainly used in food and beverages, personal care products, pharmaceuticals, textile finishing, construction, and electroplating.[1,2] Malic acid is also utilized as an alternative to citric acid in effervescent powders, tooth-cleaning tablets, and it can help with oral hygiene as well. It has been reported that the annual production of malic acid in the worldwide is about 40,000 metric tons.[3] The increase in malic acid consumption around the world makes this subject commercially and scientifically important. Malic acid can be produced by either fermentation processes or chemical synthesis. Due to the widespread use of malic acid in food, pharmaceuticals and personal care products, biotechnological production of malic acid is of great interest. When fermentative production is preferred, carboxylic acids are obtained in the form of multi-constituent aqueous acid solutions with an acid concentration of less than 10%. So, separation of carboxylic acids from the fermentation environment is economically important. Moreover, the recovery of organic acids from agricultural wastes and industrial streams is of valuable interest. Carboxylic acids can be separated and purificated from fermentation broths or waste streams by precipitation, chromatography, membrane separation, extraction, and distillation.[4–6]