The primary taste found in sour foods is acidity. This taste is primarily due to the presence of organic acids, such as citric acid in citrus fruits (like lemons and limes) and acetic acid in vinegar. When consumed, these acids stimulate taste buds on the tongue associated with sourness. Sour foods can enhance flavors in various dishes, making them a popular choice in cooking and food preservation. The sensation of sourness can also be a natural indicator of ripeness in fruits and a sign of spoilage, helping consumers make informed decisions about food quality.