Pyruvate scale: Difference between revisions

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The '''pyruvate scale''' measures pungency in onions and garlic with units of um[[Mole (unit)|µmol]]/gfwg_fw (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.

The Vidalia onion variety is considered sweet and must have a score of 5.0 umµmol/gfwg_fw or less.{{Fact|date=February 2007}} The Supasweet onion (usually grown in [[Lincolnshire]], [[England]]) registers 1.5 to 2 on the scale. A standard brown onion is usually in the range of 6-7 out of 10.

Soil type, rain, and sunlight affect the pungency in onions and garlic and, therefore, their score on the pyruvate scale.