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Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice
Author(s) -
SCHWIMMER SIGMUND,
GUADAGNI D. G.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00065.x
Subject(s) - pyruvic acid , chemistry , food science , flavor , positive correlation , chromatography , biochemistry , medicine
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.