... used for various purposes in modern food processing. For example, citric acid adds a fresh, acidic flavor, whereassuccinic acid gives food a more salty, bitter taste. Inaddition to rendering foods ... Di Pietra et al., HPLC analysis of aspartame and saccharin in pharmaceutical and dietary formulations”; Chromatographia, 1990, 30, 215–219.4. Official Methods of Analysis, Food Compositions; ... characteristic. Maxima start at approximately 400 nm for yellow colors,500 nm for red colors, and 600–700 nm for green, blue, and black colors. For the analysis of all colors at maximumsensitivity...