Bisnisrakyat.id- Onions are a staple ingredient in many kitchens around the world. Whether you're preparing a salad, soup, or stir-fry, onions add flavor and depth to your dishes. However, one of the biggest challenges of working with onions is the tears they bring to your eyes when you cut them. But why does this happen? Here are three scientific reasons why cutting onions makes you cry.
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Onions contain sulfur compounds that are essential for their pungent aroma and flavor. When you cut an onion, you break its cells, releasing enzymes that react with sulfur-containing compounds to produce a gas called syn-Propanethial-S-oxide. This gas is a volatile substance that easily spreads through the air and reaches your eyes, triggering an irritating reaction.
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Once the syn-Propanethial-S-oxide gas reaches your eyes, it reacts with the water in your tear film, forming a mild sulfuric acid. This acid irritates the nerves in your eyes, causing a burning sensation. In response, your tear glands produce more tears to flush out the irritant and protect your eyes. This is why you start crying when slicing onions.
Not all onions have the same level of tear-inducing potency. Some varieties, like yellow and red onions, contain higher concentrations of sulfur compounds than sweet onions, making them more likely to cause tears. Additionally, storage conditions play a role. Onions that are stored at room temperature tend to release more irritating compounds than those that are chilled. Cutting a cold onion may reduce the amount of gas released, minimizing eye irritation.
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Tears from cutting onions are caused by the release of sulfur compounds, irritation of the eyes, and the type of onion being used. While this reaction is natural, you can take simple precautions to minimize discomfort. By understanding the science behind it, you can handle onions more comfortably and enjoy cooking without unnecessary tears.