Which acid may remind you of green apples?

Malic acid is the correct choice because it is primarily found in apples and is responsible for the tart flavor associated with green apples. This organic compound contributes to the sour taste in various fruits, particularly in unripe or less sweet varieties, giving it a distinctive green apple flavor. Its presence in apples is significant, as it can be used in food and beverage formulations to enhance tartness or balance sweetness, making it a common ingredient in cider production.

The other acids do not evoke the same association with green apples. Citric acid is well-known for its strong presence in citrus fruits, particularly lemons and limes. Ascorbic acid, commonly known as vitamin C, is found in many fruits and vegetables but does not have a specific flavor profile linked to apples. Tartaric acid is primarily associated with grapes and is often found in wine-making, which further separates it from the flavor characteristics of apples. Each of these acids has its unique flavors and sources, differentiating them from malic acid’s apple connection.