Pyruvate Scale for Alliums

When an allium, such as onion or garlic, is cut open, the cells break and a series of reactions leads to the formation of the flavor molecules that give these vegetables their pungent aroma and taste, and in the case of the onion make us cry. The pungency is expressed indirectly by measuring the amount of pyruvic acid formed as a byproduct of these reactions. The scale runs from 1 to 10 units, and the general assumption is that the lower the number, the sweeter the taste. These foods can vary in pungency depending on the type of plant and how it grew. Usually, plants grown in hot weather and dry soil rich in sulfur produce the strongest flavor.