Pronunciation: [vˈɛd͡ʒɪtəbə͡l ˈasɪd] (IPA) 
The spelling of "vegetable acid" is relatively straightforward. "Vegetable" is spelled as it sounds, with the primary stress on the first syllable: /ˈvɛdʒtəbl/. "Acid," on the other hand, has a long "a" sound followed by a short "i" sound and a consonant cluster: /ˈæsɪd/. Together the two words form /ˈvɛdʒtəbl ˈæsɪd/, a term commonly used in chemistry and nutrition to describe acids found in plant-based foods.
Vegetable acid refers to a type of weak acid that is naturally present in various types of fruits and vegetables. Also known as organic acids, vegetable acids contribute to the overall taste, flavor, and nutritional composition of these foods. These acids are typically obtained from plant sources and are commonly found in both raw and cooked forms of fruits and vegetables.
The term "vegetable acid" encompasses a broad range of organic compounds, including citric acid, malic acid, tartaric acid, and oxalic acid, among others. These acids are responsible for the acidity or sourness in fruits such as lemons, oranges, and strawberries, as well as in vegetables like tomatoes and rhubarb.
In addition to providing a tangy or tart taste, vegetable acids play essential roles in food preservation, cooking processes, and metabolism within the human body. They contribute to the breakdown of food during digestion and help in the absorption of nutrients. Moreover, vegetable acids act as natural antioxidants, preventing or slowing the oxidation of certain substances.
Vegetable acids are widely used in the food industry as additives, flavor enhancers, and for food preservation purposes. They are also utilized in various household applications, pharmaceuticals, and other industrial processes.
Overall, vegetable acids are vital components of the diverse range of flavors and nutritional benefits offered by fruits and vegetables, making them an integral part of our daily diet and culinary experiences.
An acid derived from plants or fruits.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "vegetable acid" does not have a distinct etymology as it is a generic term used to describe acids derived from vegetables or plant sources. The term is a combination of "vegetable", which refers to a plant or plant-based matter, and "acid", which is a general term for a substance that has a sour taste and can donate hydrogen ions. As such, the etymology of "vegetable acid" simply reflects the combining of these two words to describe a specific type of acid. It should be noted that individual vegetable acids may have their own etymology based on their specific scientific names or historical usage.
