Pyruvate scale: Difference between revisions

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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=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]], the main lachrymatory agent in onions.

The standard onion has an eight rating, while "[[sweet onion|sweet onions]]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 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.