Sourdough bread is known to have a characteristic sour taste. To guarantee consumer acceptability, sour taste should be monitored to assure constant bread quality. However, little is known about bread sour taste perception, especially how it evolves during tasting, neither if some simple measurements could help predict it. The aims of this study were to characterize the evolution of sour taste perception during bread tasting and to determine which bread instrumental variables can be correlated to it. For that purpose, eight types of bread were made with different sourdoughs and baking processes to obtain wide ranges of acidity, density and Fermentation Quotient. Bread were characterized by instrumental methods (i.e. pH, Total Titratable Acidity, organic acid content and density measurements) and their sour taste was determined by Quantitative Descriptive Analysis and a dynamic method called Progressive Profiling. As a result, it appeared that breads were perceived as significantly different throughout tasting. The “sour taste profile” was globally similar among breads with the highest intensity reached at the swallowing point. Progressive Profiling seemed then an efficient and simple method to evaluate the intensity of food organoleptic properties as well as the persistence after swallowing. Surprisingly, bread acetic acid content and Fermentation Quotient showed no effect on sour taste perception. Conversely, from all the physicochemical characteristics monitored, bread pH correlated with sour taste the most, explaining up to 97 % of sour taste variations. Measuring bread pH could therefore constitute a quick and easy way to predict bread sour taste perception in research and industry.

酸面包已知具有特征性的酸味。为了保证消费者的可接受性，应监控酸味以确保稳定的面包质量。然而，人们对面包的酸味知觉知之甚少，尤其是在品尝过程中它如何演变，无论是否有一些简单的测量方法都能帮助预测。这项研究的目的是表征面包品尝过程中酸味觉的演变，并确定哪些面包工具变量可以与之相关。为此目的，用不同的面团和烘烤工艺制作了八种面包，以获得广泛的酸度，密度和发酵商。面包通过仪器方法（例如pH，总可滴定酸度，有机酸含量和密度测量）及其酸味是通过定量描述分析和称为渐进性分析的动态方法确定的。结果，似乎在整个品尝过程中面包被认为具有显着差异。在吞咽点达到最高强度的面包中，“酸味特征”在全球范围内相似。渐进剖析似乎是一种评估食物感官特性强度以及吞咽后持久性的有效且简单的方法。令人惊讶的是，面包中的乙酸含量和发酵商对酸味的感知没有影响。相反，从所监测的所有理化特征来看，面包的pH值与酸味之间的相关性最高，可以解释多达97％的酸味变化。