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Filtering by: Committee Member Field, Katharine G. Contributor Anderson, Kim A. Date 2009

Development of a colorimetric test kit to determine enzymatically produced pyruvic acid in sweet onions

Creator:

Merrill, Dawn C.

Abstract:

Sweet onions are valued for their unique flavor and praised for their health and dietary character. Onion sweetness is perceived as the degree of pungency decreases. Pungency can be quantitatively determined in onions by measuring enzymatically produced pyruvic acid. The onion industry quantifies a sweet onion as one having a...

Resource Type:

Undergraduate Thesis and Presentation