organic acid

This term is primarily used in chemistry and biochemistry to distinguish carbon-based acids from inorganic or mineral acids, such as hydrochloric acid. It carries a technical, scientific register and is typically found in academic papers, laboratory reports, and nutritional labeling.

While the term describes a broad class of compounds, it is often used in the context of food science to describe the tart or sour flavors found in fruits and fermented products. In these contexts, it refers to specific molecules like citric, acetic, or lactic acid.