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Thepyruvate scale measures pungency inonions andgarlic with units ofμmol/gfw (micromoles per gram fresh weight).[1] It is named afterpyruvic acid, thealpha-keto acid co-product created in the biochemical pathway that formssyn-propanethial-S-oxide, the mainlachrymatory agent in onions.
The standard onion[which?] 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. TheVidalia 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 inLincolnshire,England) registers 1.5 to 2 on the scale.[citation needed]
Soil type, rain, and sunlight affect the pungency in onions and garlic and, therefore, their score on the pyruvate scale.
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