How can I make a citric acid solution not taste sour and be drinkable?

[NeroBorsen]

Hello,

 

I need help to make a citric acid solution in water taste-free or at least not sour. I understand that it is the Oxonium ions formed in aqueous solution that provides the sour taste.

I wonder if there is any substance that causes the sour taste to cease?

The fluid should be drinkable ie I should be able to drink it without it being harmful in any way.

[hypervalent_iodine]

Can I ask what this is for, exactly?

[NeroBorsen]

It's a lab, I'll do it as an effervescent tablet but I do not like lemon flavor

[arauca]

Hello,

 

I need help to make a citric acid solution in water taste-free or at least not sour. I understand that it is the Oxonium ions formed in aqueous solution that provides the sour taste.

I wonder if there is any substance that causes the sour taste to cease?

The fluid should be drinkable ie I should be able to drink it without it being harmful in any way.

The study, featured on the cover of the August 24 issue of the journal

Nature, reports that each of the five basic tastes is detected by

distinct taste receptors—proteins that detect taste molecules—in

distinct cells. The team previously discovered the sweet, bitter and

umami (savory) receptors and showed that they are found in separate

cells, but some researchers have argued that sour and salty tastes,

which depend on the detection of ions, would not be wired in the same

way.

 

 

 

“Our results show that each of the five basic taste qualities is

exquisitely segregated into different taste cells” explained Charles

Zuker, a professor of biology at UCSD and a Howard Hughes Medical

Institute Investigator, who headed the study. “Taken together, our work

has also shown that all taste qualities are found in all areas of the

tongue, in contrast with the popular view that different tastes map to

different areas of the tongue.”

 

 

 

To determine if the taste cells and receptors for sour were separate

from the receptors for the other basic tastes, the researchers tested

mice in which they had genetically ablated the cells containing the sour

taste receptors. The mice could not taste sour, but had completely

normal sweet, bitter, umami and salty tastes. Therefore, although the

salt taste receptor has not yet been discovered, it and the four

identified receptors must each be segregated into distinct taste cells.

 

 

 

In addition to being found in the taste buds, the researchers discovered

that the sour protein receptor, PKD2L1, is also found along the entire

length of the spinal cord in nerve cells that surround and reach into

the central canal. Because sourness is a reflection of the acidity, or

the pH of a solution, the researchers suspected that the spinal neurons

with PKD2L1 might be responsible for monitoring the pH of the

cerebrospinal fluid.

 

 

 

http://www.sciencedaily.com/releases...0823184824.htm

 

Beside you can make a mixure wit Sodium acetate