Blending... a matter of taste
When seeds are immature the fruit usually contains very high levels of acid which deter animals from eating the fruit too soon. As the fruit ripens the sugar levels increase and the fruit develops a more balanced taste with a characteristic fruity "mouthfeel". Malic acid predominates in apple and pear juices (the Latin name for apple is Malus), tartaric acid is found in grape juice, whilst citric acid is found in most juices but, as the name suggests, particularly in the citrus juices grapefruit, lemon, lime and orange. The fusing of different acid levels is an important aspect of juice blending. Lemon juice is a good example of a juice which makes a wonderful ingredient but is almost undrinkable on its own because of its very high acid content. The sharpness of orange juice is caused by the citric acid and when we compare this to the other taste parameters of different varieties we can see how this plays an important part in the characteristic of the juice.