Pyruvate scale: Difference between revisions

Revision as of 23:05, 27 June 2011

Revision as of 22:11, 6 January 2012

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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://www.aaes.auburn.edu/comm/pubs/vegetables/spring2001.pdf|accessdate=6/21/2011-06-21}}</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 µmol/g_fw or less.{{FactCitation needed|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.

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* [http://www.ams.usda.gov/nop/indexNet.htm The National Organic Program] &mdash; by the [[USDA]]{{Failed verification|date=January 2011}}

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[[Category:Scales]]

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