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The '''pyruvate scale''' measures pungency in onions and garlic with units of um/gfw (micromoles per gram fresh weight)<ref>{{cite web|title=Spring 2001 Commercial Vegetable Variety Trials|url=http://www.aaes.auburn.edu/comm/pubs/vegetables/spring2001.pdf|accessdate=6/21/2011}}</ref> . It is named after [[pyruvic acid]], the [[alpha-keto acid]] co-product created in the biochemical pathway that forms the lacrimator, [[syn-Propanethial-S-oxide]].
The standard onion has an eight rating, while "sweet onions" 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.
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