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  • Merrill, D. Thesis.pdf

    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...
    Full Text:
    pyruvic acid generated enzymatically upon onion homogenization is a good measure of the action of

  • Thesis Presentation.ppt

    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...
    Full Text:
    . The amount of pyruvic acid generated enzymatically upon onion homogenization is a good measure of the