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The pyruvate scale measures pungency in onions and garlic with units of μmol/gfw (micromoles per gram fresh weight).[1] 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.
- ^ "Spring 2001 Commercial Vegetable Variety Trials" (PDF). Retrieved 2011-06-21.