SUMMARY A highly significant correlation (r =−0.97) exists between the amount of enzymatically developed pyruvic acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The correlation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspect of onion flavor.
No takes yet. Share an insight, caveat, or question.
Schwimmer et al. (1962) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: