Bisnisrakyat.id- Onions are known for their strong, pungent aroma, which can bring both tears and flavor to the kitchen. This distinct smell is a result of natural chemical processes that occur when onions are cut or crushed. Understanding why onions release a sharp scent can help you minimize its effects while cooking. Here are three main reasons behind the strong onion aroma.
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One of the primary reasons onions have a pungent smell is the presence of sulfur compounds. Onions absorb sulfur from the soil as they grow, and these sulfuric compounds contribute to their sharp taste and aroma. When an onion is cut, enzymes break down these compounds, releasing volatile chemicals that cause the characteristic strong smell.
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The pungent smell of onions is largely due to an enzymatic reaction. When you cut into an onion, you break its cell walls, causing enzymes to interact with sulfur-containing compounds. This reaction produces syn-Propanethial-S-oxide, a volatile gas responsible for both the sharp aroma and the eye-irritating effects commonly experienced when chopping onions.
Once an onion is cut, oxidation begins, which further intensifies its smell. Exposure to air allows the sulfur compounds to become more volatile, spreading their pungent scent throughout the kitchen. This is why freshly cut onions have a much stronger smell compared to whole, uncut onions. Storing cut onions in an airtight container can help minimize odor dispersion.
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By understanding these chemical reactions, you can take steps to reduce the pungent smell of onions while cooking. Proper storage and handling techniques can help you enjoy their flavor without overwhelming your senses.