Why do onions make you cry when you cut them?

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If at all possible, avoid slicing onions with a dull knife.

Your eyes may water as you slice onions. Angel Simon via Getty Images (Image credit: )

Onions are a staple in many American families, whether grilled, caramelized, sautéed, or eaten raw. The average American consumes 20 pounds (9 kilograms) of onions yearly. Chop them, and you may quickly find yourself wiping tears from your eyes from the intense pain and bitter flavor they provide. But why does slicing onions cause you to weep so much?

An irritating substance known as the lachrymatory factor is to blame. Chemicals in the onion keep alliinase and cysteine sulfoxides apart when the onion is intact. In contrast, the barrier between the chemicals and enzymes is broken if you cut the onion into pieces. Sulfenic acid is formed from an alliinase reaction with cysteine sulfoxides.

Josie Silvaroli, a doctor of pharmacy doctorate candidate at The Ohio State University and the first author of a 2017 study in the American Chemical Society's journal ACS Chemical Biology, explained, "Sulfenic acids are not particularly stable," so they must transform into something else. The sulfenic acid in the onion has two possibilities. An organosulfur compound can be formed if it spontaneously condenses, a reaction that occurs within the substance itself. Onions' distinctive aroma and flavor are a result of organosulfur molecules. Silvaroli claims that the intense odor of garlic is due to a similar chemical reaction occurring in the bulb.

Alliums, or blooming plants that yield vegetables such as onions, garlic, scallions, and shallots, are the only ones that produce sulfenic acid. Lachrymatory factor synthase, an enzyme hiding in the cell, rearranges sulfenic acid into the lachrymatory factor, which is then released.

A volatile liquid, the lachrymatory component swiftly vaporizes, Silvaroli explained. Your eyes will be irritated because of this. To get rid of the irritation, "your eyes start crying up," Silvaroli told Live Science.

According to Silvaroli, it is possible that both onion's intense flavor and lachrymatory component originated as defense strategies. Insects, animals, and parasites that can harm the onion plant can be deterred by using these devices.

You have options if you can no longer stand the pain of your own tears. Wearing goggles or a face shield is recommended to protect your eyes. If you wear contacts, you'll be protected from the lachrymatory component. Another thing that might assist is using a sharp knife instead of a dull one, which causes less cell damage and less "tear gas."

Onions with fewer tears (or no tears) are also being developed. Crossbreeding was used to reduce the acrid flavor of the Sunion, which growers describe as "sweet and gentle." Onions' distinct flavor comes from the same tasty organosulfur chemicals that cause the lachrymatory factor. Silvaroli worries that decreasing the cry factor will dull the onion's flavor. It may be necessary to endure discomfort to get the flavor Silvaroli wants.

Reference : https://www.livescience.com/why-slicing-onions-makes-you-cry

Image source : https://pixabay.com/id/photos/bawang-bawang-putih-sayuran-1238332/

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