Table of Contents
What is the chemistry of onion?
The synthase enzyme converts the amino acids sulfoxides of the onion into sulfenic acid. The unstable sulfenic acid rearranges itself into syn-Propanethial-S-oxide. Syn-Propanethial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produces the tears!
What chemical gives onions their taste?
Sulphur
Onions have a unique chemistry with molecules that contain a whole lot of sulphuric compounds. Sulphur is responsible for those pesky tears that pop up anytime you chop an onion, but it is also responsible for flavor and odor. The scientific name for this group of compounds is thiosulfinates.
What are the reaction of onion?
Share on Pinterest Symptoms of an onion allergy may include nausea, headache, and itching. If food comes into contact with onions, it may trigger an allergic reaction. If a person is allergic to onions, symptoms can appear up to 2 hours after ingestion.
What does onions add to food?
Onions add texture and flavor to foods, either complementing it as the base of a soup, a rice or noodle dish, or whether they are used as a main ingredient. Onions can have a spicy perk-me-up taste if eaten raw in a salad, or they may be very soft and sweet when caramelized and have turned a beautiful golden brown.
Why does cutting onions cause tears?
A. When an onion is cut, certain (lachrymator) compounds are released causing the nerves around the eyes (lacrimal glands) to become irritated. When this occurs, “enzyme” works to alter the amino acids into lachrymator compounds. This form of sulfuric acid irritates the nerves around the eyes making them tear.
What makes an onion more potent?
When you cut end to end, or with the grain, you cause less damage and release fewer compounds than when you slice through the middle. Slicing through the middle, or against the grain, causes a greater disruption and leaves you with a stronger, more pungent taste.
What is the chemical composition of onions?
Onions are closely related to garlic, which are also bulbs, and all of these belong to the allium family. The chemistry of onions (and allims in general) is mostly determined by molecules that contain a sulphur (S) atom in them, sulphuric compounds. The most important group of those for the flavour and odour of onions are the thiosulfinates.
What gives onions their flavour and odour?
The most important group of those for the flavour and odour of onions are the thiosulfinates. It’s these components that cause you to tear up when cutting an onion, but also give it its main flavour and odour.
Why do onions get sticky when you cut them?
Interestingly, none of the compounds that cause these effects are present in the intact onion; rather, when the cell walls of the onion are damaged by chopping, an enzyme released produces a range of compounds as a defence mechanism, which act as irritants.
Why do onions grow well in sulfur?
An onion’s puzzling nature is literally rooted in its upbringing. Onions typically grow in sulfur-rich soils. Through chemical reactions, sulfur becomes part of a plant protein.