The pyruvate scale measures pungency in onions and garlic with units of μmol/gfw (micromoles per gram fresh weight). 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 pyruvate scale measures pungency in onions and garlic with units of μmol/gfw (micromoles per gram fresh weight). 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.
Source: Wikipedia "Pyruvate scale" · CC BY-SA 4.0
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