EDP Test
The flavor we call hot or pungent is due to specific sulfur-containing compounds and can be measured indirectly by determining a chemical by-product called pyruvate (pyruvic acid). By testing the amount of pyruvate released after crushing during a specific time period and under specific conditions – the Enzymatically Derived Pyruvate test (EDP) – we can determine if an onion is sweet or if it is hot.

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