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 standard onion has an eight rating, while `sweet oni.
Found on http://en.wikipedia.org/wiki/Pyruvate_scale
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