Why Do People Cry When They Cut Onions?
Introduction
Cutting onions is well-known for causing tears, a common situation many experience in the kitchen. This phenomenon can be explained through a fascinating scientific process consisting of chemical reactions triggered when an onion is sliced. Gaining insight into why this happens allows us to implement practical strategies to reduce crying while chopping onions.
The Chemistry Behind Tears When Cutting Onions
When you cut an onion, it releases volatile organic compounds. These compounds interact with specific enzymes and amino acids, resulting in a gas called syn-propanethial-S-oxide. This compound irritates the eyes, prompting them to produce tears as a defensive response to wash away the irritant. The mechanism unfolds as follows: when the onion's cell structure is disrupted, these volatile compounds disperse into the air, and upon contacting our eyes, they stimulate the tearing reflex.
- Onions contain sulfur compounds such as thiosulfinate that convert into gas upon cutting.
- The released gas stimulates the lacrimal glands in our eyes, resulting in tears.
- Tears serve to cleanse the eyes of the irritants released by the onion.
Effective Tips to Prevent Tears While Chopping Onions
There are numerous effective techniques to minimize or completely avoid tears while slicing onions. These practical tips aim at altering the release of the gas or providing protection for your eyes during slicing.
- Refrigerate onions before cutting to slow the release of irritants and minimize tear production.
- Utilize a sharp knife to reduce cell damage, leading to less gas release during cutting.
- Chop onions under running water or submerge them voluntarily to disperse the gas immediately.
- Wear protective goggles to shield your eyes from the irritating onion fumes.
Conclusion
Understanding the chemistry of onion cutting can significantly enhance your kitchen experience. With this knowledge and the provided tips, you can confidently chop onions while minimizing the discomfort of tears.
Expert Quote
Dr. Richard A. Johnson, Food Scientist and Author
When onions are cut, they unleash enzymes that quickly create irritating compounds; understanding this biochemical reaction is key to developing effective strategies for reducing its effects.
Onion Chemistry: The Science Behind the Eye-Watering Effect, Food Science Journal, 2020
Relevant Links
How to Cut Onions Without Crying—For Real This Time | Epicurious
https://www.epicurious.com/expert-advice/how-to-cut-onions-without-cryingWhy Do Onions Make You Cry? | Britannica
https://www.britannica.com/story/why-do-onions-make-you-cryWhy Onions Make You Cry and How to Stop It
https://www.foodandwine.com/why-onions-make-you-cry-and-how-to-stop-it-8400829Why Do Onions Make You Cry? Enzymes, Treatments & More
https://www.healthline.com/health/why-do-onions-make-you-cryWhy do I never cry when cutting onions, like seemingly everyone ...
https://www.quora.com/Why-do-I-never-cry-when-cutting-onions-like-seemingly-everyone-elseYouTube Videos
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