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Organic Acid

Organic Acid. A derivative of a hydrocarbon (q.v.) in which one or more of the hydrogen atoms have been replaced by a carboxyl group (q.v.), yielding compounds with the general formula of R-COOH. Among organic acids formed during yeast fermentation (q.v.) are lactic (q.v.), acetic (q.v.), butyric (q.v.), propionic (q.v.) and pyruvic (q.v.) acids that contribute importantly to bread flavor (q.v.).