What Are The Chemical Compounds In Onions That Contribute To Tear Production When Cut?
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Introduction
Cutting onions often leads to tears for many people due to the release of specific chemical compounds. Understanding these compounds can help explain the science behind why we tear up when slicing onions and how to reduce this discomfort while cooking.
Chemical Process Involved in Tear Production
When you slice an onion, it experiences cellular damage, releasing volatile compounds into the air. The primary compound responsible for causing tears is known as syn-propanethial-S-oxide. This sulfur-containing gas irritates the eyes, triggering a burning sensation that stimulates tear production as a natural defensive response from the body.
- Syn-propanethial-S-oxide is the main compound responsible for onion-induced tears.
- It is released when the onion's cellular structure is compromised during cutting.
Additional Sulfur Compounds in Onions
Besides syn-propanethial-S-oxide, onions contain other sulfur compounds that contribute to their pungent smell and irritation. These include thiosulfates and various sulfur compounds that can turn into sulfur dioxide upon contact with air. The combination of these compounds leads to a strong sensory experience, often perceived as a natural defense mechanism that onions possess.
- Thiosulfates may also contribute to the distinct odor and eye irritation.
- Other sulfur compounds can intensify the burning sensation experienced in the eyes.
Conclusion
In conclusion, the irritation and tear production that occurs when cutting onions is primarily due to syn-propanethial-S-oxide and other sulfur compounds. Understanding these chemical components may assist individuals in finding effective methods to cut onions without excessive discomfort, such as chilling onions beforehand or utilizing sharp knives to minimize cellular damage.
Expert Quote
Dr. Harold McGee, Food Scientist and Author
The irritation experienced when cutting onions is primarily caused by syn-propanethial-S-oxide, released when the cellular structure of the onion is disrupted. This compound not only induces tears but also enhances the pungency of onions.
On Food and Cooking: The Science and Lore of the Kitchen, 2004
Relevant Links
Why does chopping an onion make you cry? | Library of Congress
https://www.loc.gov/everyday-mysteries/food-and-nutrition/item/why-does-chopping-an-onion-make-you-cry/All About Onions: Learn Why Onions Make You Cry and More
https://www.allaboutvision.com/resources/human-interest/why-do-onions-make-you-cry/Why Do Onions Make You Cry? | Poison Control
https://www.poison.org/articles/why-do-onions-make-you-cryPropanethial-S-oxide: how chopping onions makes you cry ...
https://www.chemistryworld.com/podcasts/propanethial-s-oxide-how-chopping-onions-makes-you-cry/3009790.articleThere is a pain-free way to cut onions - National Onion Association
https://www.onions-usa.org/onionista/there-is-a-pain-free-way-to-cut-onions/Most popular questions
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