“dissociated” forms coexist side by side, in
proportions that are determined by their
chemical surroundings. If the food is already
acidic — thanks to the presence of tartaric
acid in wine vinegar, for example — then less
of the acetic acid dissociates, more is intact
and volatile, and the vinegar aroma is
stronger.
Acetic acid is an especially effective
preserving agent. A solution as weak as 0.1%
— the equivalent of a teaspoon of standard-
strength vinegar in a cup of water/5 ml in 250
ml — will inhibit the growth of many
microbes.
Acetic acid has a higher boiling point than
water, 236ºF/118ºC. This means that vinegar
will get more concentrated if it’s boiled.
Because half of its molecule is more fat-like
than water-like, it is a better solvent than
water for many chemical relatives of fats,
including the aroma compounds in herbs and
spices. This is why cooks flavor vinegars by
barry
(Barry)
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