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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | === Acid content and flavor effects === The average [[pH]] of honey is 3.9, but can range from 3.4 to 6.1. Honey contains many kinds of acids, both [[organic acid|organic]] and [[amino acid|amino]]. However, the different types and their amounts vary considerably, depending on the type of honey. These acids may be [[aromaticity|aromatic]] or [[Aliphatic compound#Aliphatic acids|aliphatic]] (nonaromatic). The aliphatic acids contribute greatly to the flavor of honey by interacting with the flavors of other ingredients. |
| h Japanese (ja) | ===酸含量と風味への影響=== ハチミツの平均[[pH/ja|pH]]は3.9であるが、3.4から6.1の範囲である。ハチミツには[[organic acid/ja|有機酸]]と[[amino acid/ja|アミノ酸]]の両方を含む多くの種類の酸が含まれる。しかし、その種類と量は、ハチミツの種類によって大きく異なる。これらの酸は[[aromaticity/ja|芳香族]]または[[Aliphatic compound/ja#Aliphatic acids|脂肪族]]（非芳香族）である場合がある。脂肪族酸は、 |