I’m targeting pH under 4.2 for garlic-in-oil safety, but the acid seems to blunt the fresh allium top notes and skew sweetness. Have you seen meaningful differences between citric versus acetic on thiosulfinates/allyl sulfides and aroma persistence, and does holding at 4°C mitigate the loss? My latest batch settled at pH 4.0 after 24 hours on a handheld meter, and it tastes rounder but less bright.