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The pyruvate scale measures pungency in onions and garlic with units of μmol/gfw (micromoles per gram fresh weight).[1] 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.
Examples
editThe 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/gfw or less.[citation needed] The HoneySweet brand onion is claimed to consistently rate with a pungency level of 3.5 or less.[2]
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.
Influential factors
editSoil type, rain, and sunlight affect the pungency in onions and garlic and, therefore, their score on the pyruvate scale.
See also
editReferences
edit- ^ "Spring 2001 Commercial Vegetable Variety Trials" (PDF). Retrieved 2011-06-21.
- ^ "HoneySweet key to J&D onion program success". March 14, 2018. Retrieved 26 May 2024.
External links
edit
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