Enzymatic development of pyruvic acid in onion as a measure of pungency

1961

SB339.O5REP-0211

Pyruvic acid appears enzymatically in onion tissue disintegrated by comminution. Over 95% of the maximum amount of pyruvic acid is produced within 6 minutes after the start of comminution. The total amount produced appeared to depend on the generally accept degree of pungency of the onion lot investigated. Weak onions produced 2 to 4 micromoles, those of intermediate strength 8 to 10 micromoles, and strong onions 15 to 20 micromoles of pyruvic acid per gram of onion. The enzymatic basis of the method, as well as its relation to other methods of estimation of pungency, is discussed. [AS]

v.9:301-304, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Research > Published Articles