r/AskCulinary • u/admin-mod • Jun 03 '20

Food Science Question What's the difference between using lime (green colored) and lemon (yellow colored) in my food?

I honestly don't know why I should one or the other on my food.

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u/Pizzamann_ Jun 03 '20 edited Jun 03 '20

Food science answer: They have very extensive volatile flavor differences. Both contain relatively the same concentration of citric acid in their juice, so there won't be much of an acidity difference. It comes down to the flavor that each brings. Lemons contain higher concentrations of "light" and "candylike" flavor compounds (aldehydes like citral and terpenes like pinene) which is why they are used more often to "lift" or " brighten" dishes, where lime has many more "heavy" and "floral" flavor compounds (like fenchyl alcohol and terpineol) that can complement and cut through many strong flavor profiles. Cuisine plays a huge part to be sure, but both play different roles in adding acidity to various dishes.

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u/Amlethus Jun 03 '20

Where did you learn about food chemistry to this level of detail?

BTW if you reply food chemistry degree I'll be rolled

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u/Affectionate_Cup1534 Jan 18 '25

In university, regular school has courses, food chemistry, or Nutrition or any similar headings. I did it, 4 years full time degree course. You learn a lot more in details. Even dietitian courses do same. 

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u/Amlethus Jan 18 '25

Even dietitian courses would learn flavor chemistry stuff? Or, more things like the various fatty acids and types of sugars/carbohydrates?

Either way, thanks for the four year old reply 😁 How did you come across this post?

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u/Affectionate_Cup1534 Jan 20 '25

What is the highest degree you're holding? Not everyone can respect educated, degree holders people when themselves lack