Pyruvate scale: Difference between revisions

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{{Short description|Measure of pungency in onions and garlic}}

{{Refimprove|date=May 2017}}The '''pyruvate scale''' measures pungency in [[onions]] and [[garlic]] with units of [[Mole (unit)|μmol]]/g_fw (micromoles per gram fresh weight).<ref>{{cite web|title=Spring 2001 Commercial Vegetable Variety Trials|url=http://aurora.auburn.edu/bitstream/handle/11200/963/0053REGI.pdf|accessdate=2011-06-21}}</ref> It is named after [[pyruvic acid]], the [[alpha-keto acid]] co-product created in the biochemical pathway that forms [[syn-Propanethial-S-oxide|''syn''-propanethial-''S''-oxide]], the main [[wikt:lachrymatory#Adjective|lachrymatory]] agent in onions.

== Examples ==

[[File:2022072802 Gemuesezwiebel nach links gekippt 2022.jpg|thumb|A brown onion]]

The standard onion{{which?|date=June 2025}} has an eight rating, while "[[sweet onion]]s" have a two or three rating on the scale. The lower the score or scale the more "sweet" the onions are rated. Anything less than five is considered a sweet onion. The [[Vidalia onion]] variety is considered sweet and must have a score of 5.0 μmol/g_fw or less.{{Citation needed|date=February 2007}} The HoneySweet brand onion is claimed to consistently rate with a pungency level of 3.5 or less.<ref>{{cite news |title=HoneySweet key to J&D onion program success |url=https://theproducenews.com/honeysweet-key-jd-onion-program-success |access-date=26 May 2024 |date=March 14, 2018}}</ref>

The Supasweet onion (usually grown in [[Lincolnshire]], [[England]]) registers 1.5 to 2 on the scale.{{cn|date=August A standard brown onion is usually in the range of 6–7 out of 10.2025}}

== Influential factors ==

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== See also ==

* [[{{annotated link|Scoville scale]]}}

==References==

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== External links ==

{{Portal|Food}}

* [httphttps://www.ams.usda.gov/nopabout-ams/indexNet.htmprograms-offices/national-organic-program The National Organic Program] — by the [[USDA]]{{Failed verification|date=January 2011}}

[[Category:Scales]]