Relationship between Pyruvate Analysis and Flavor Perception for Onion Pungency Determination

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Abstract
Individual onion (Allium cepa L.) bulbs were evaluated for pungency by measurement of enzymatically produced pyruvate and by flavor perception. In four separate experiments, pyruvate values were highly and significantly correlated to mean sensory ratings. Correlation coefficients (r) were 0.92, 0.84, 0.95, and 0.79, and regression coefficients (R2) were 0.84, 0.71, 0.91, and 0.62. The high correlations indicate that pyruvate analysis can be used as a reliable selection technique for pungency in onion breeding programs.

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