Pyruvate scale: Difference between revisions

Revision as of 00:06, 8 January 2011

Revision as of 16:36, 21 January 2011

Line 1:

The '''Pyruvatepyruvate scale''' measures pungency in onions and garlic with units of um/gfw. It is named after [[Pyruvicpyruvic acid]], the [[alpha-keto acid]] in onions which makes peoplespeople's eyes tear up when cutting them.

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 areis considered sweet and must have a score of 5.0 um/gfw 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.