What Chemical Compounds In Onions Are Responsible For Making People Cry?
Introduction
Onions are a staple ingredient found in kitchens worldwide, known for their flavor-enhancing properties. However, cutting onions can trigger a unique reaction that leads to tearing. This phenomenon is caused by specific chemical compounds released during the onion slicing process, which is essential for cooks to understand.
Chemical Compounds in Onions
When onions are chopped, they emit various chemical compounds responsible for the tear-inducing effect. The primary agent is syn-propanethial-S-oxide, a volatile compound created when the onion's cells are damaged. This process involves enzymes known as alliinases reacting with sulfur-containing compounds in the onion, leading to the release of an irritant gas.
- Syn-propanethial-S-oxide: The key irritant responsible for tears.
- Alliinase enzymes: Facilitate the conversion of sulfur compounds into the tear-inducing gas.
- Sulfur compounds: These contribute to both the pungent onion odor and the formation of syn-propanethial-S-oxide.
How It Affects Eyes
Once syn-propanethial-S-oxide is in the air, it reaches your eyes and reacts with moisture, forming sulfurous acid. This less irritating acid stimulates the sensory nerves in the eyes, triggering a reflex to produce tears. This tear production serves as a natural defense mechanism to protect the eyes from the irritant gas.
- Irritation of sensory nerves: Triggers the production of tears as a reflex.
- Tear production: An automatic response to safeguard the eyes from irritants.
- Sulfurous acid formation: Occurs from the moisture reaction and is less irritating than sulfuric acid.
Conclusion
In conclusion, when you cut onions, syn-propanethial-S-oxide is released, which irritates the eyes and results in tears. Knowing this chemical process can improve your onion chopping techniques. Strategies like chilling the onion or using a sharp knife can effectively reduce the tears associated with cutting onions.
Expert Quote
Dr. Richard T. H. Johnson, PhD in Chemistry
When onions are cut, a series of biochemical reactions takes place that ultimately leads to the production of syn-propanethial-S-oxide, a gas that forms sulfurous acid upon contact with moisture in your eyes, prompting tears as a defense mechanism.
Published article in the Journal of Agricultural and Food Chemistry, 2019
Relevant Links
Why does cutting onions make our eyes tear? : Central Customs ...
https://www.customs.go.jp/ccl/e_kids/4.htmPropanethial-S-oxide: how chopping onions makes you cry ...
https://www.chemistryworld.com/podcasts/propanethial-s-oxide-how-chopping-onions-makes-you-cry/3009790.articleWhy 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/Why Do Onions Make You Cry? | Britannica
https://www.britannica.com/story/why-do-onions-make-you-cryAn onion enzyme that makes the eyes water | Nature
https://www.nature.com/articles/419685aYouTube Videos
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