Research Article

Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency

  1. Gordon E Anthon*,
  2. Diane M Barrett

Article first published online: 5 AUG 2003

DOI: 10.1002/jsfa.1525

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 83, Issue 12, pages 1210–1213, 15 September 2003

Additional Information

How to Cite

Anthon, G. E. and Barrett, D. M. (2003), Modified method for the determination of pyruvic acid with dinitrophenylhydrazine in the assessment of onion pungency. J. Sci. Food Agric., 83: 1210–1213. doi: 10.1002/jsfa.1525

Author Information

  1. Department of Food Science and Technology, University of California, Davis, CA 95616, USA

*Department of Food Science and Technology, University of California, Davis, CA 95616, USA

Publication History

  1. Issue published online: 5 AUG 2003
  2. Article first published online: 5 AUG 2003
  3. Manuscript Accepted: 13 JUN 2003
  4. Manuscript Revised: 25 AUG 2002
  5. Manuscript Received: 19 APR 2002

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Keywords:

  • onion;
  • pungency;
  • pyruvic acid;
  • dinitrophenylhydrazine

Abstract

Modifications to the commonly used Schwimmer and Weston procedure for determining pyruvic acid in onions are proposed. These modifications involve changes in the concentrations and volumes of the reagents and the use of 515 rather than 420 nm as the wavelength for measurements. These changes improve both the linearity and the sensitivity of the assay and eliminate interference from coloured material found in yellow onions. With these changes, more reliable determinations of pyruvic acid and thus of onion pungency should be possible. Copyright © 2003 Society of Chemical Industry

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