Lemon juice

Lemon juice is the liquid extracted from lemons, with citric acid as its principal acid. Its acidity and characteristic aroma make it useful in food, cleaning, and chemical demonstrations.

Citric acid: A weak organic acid found widely in citrus fruits and used as a food acidulant. It is the principal acid responsible for lemon juice’s sourness.
Ceviche: A dish in which seafood is marinated in acidic citrus juice. Lemon juice can supply the acid that denatures seafood proteins during preparation.
Acid–base reaction: A chemical reaction involving transfer of protons or, more broadly, electron-pair interactions between acids and bases. Citric acid in the juice donates protons and reacts with bases.
Lime juice: The acidic liquid extracted from limes, commonly containing citric acid as its principal acid. It has a similar culinary role but a distinct aroma and flavor profile.
Ascorbic acid: A water-soluble vitamin that also functions as an antioxidant. It contributes nutritional value and can oxidize during juice storage.
Marinade: A seasoned liquid used to flavor food before cooking or serving. Lemon juice is a common acidic component of marinades.
Protein denaturation: A change in a protein’s structure that disrupts its native shape and often its function. Low pH alters protein interactions in foods such as fish exposed to citrus juice.
Vinegar: A sour liquid produced when ethanol is fermented into acetic acid. Its principal acid is acetic acid rather than the citric acid dominant in lemon juice.
Flavonoids: A large group of plant compounds that includes pigments and bioactive molecules. Citrus flavonoids accompany the juice’s acids and contribute to its chemical profile.
Enzymatic browning: The oxidation-driven discoloration of cut fruits and vegetables catalyzed by enzymes. Juice slows browning on cut produce by lowering surface pH and supplying antioxidants.

Linked from 8 pages