Have you ever tasted sauergut? It's kind of like orange juice mixed with honey nut cheerios. Naturally, the way these products are used will influence the taste thresholds. There is no need for these tests because of this. Think of it this way.
Lactic-8ml added to mash, little to no "substance"
Acidulated malt couple % of malt that sauergut is sprayed on and dried. It will possibly have notes of what acid malt tastes like raw, if used in high %'s but not much "substance" is added to the mash much like lactic.
Sauergut-500-1000ml is added to mash, that is a lot of "substance" in a liquid and soluble state. SG beers have notes of grape, sometimes yogurt, or yogurt tang. I.E. Almost every German, Czech, etc brewery.
Every professional German brewing book mentions that in taste panels it's preferred but I don't know of a published test.