Tag: Lachrymatory factor

When you cut into an onion, a rapid enzymatic reaction releases the compound syn-propanethial-S-oxide, causing your eyes to water uncontrollably. This eye-irritating chemical is just one of many potent compounds that an onion contains, contributing to its distinct aroma, flavor, and health benefits.

According to the National Onion Association, onions contain a variety of health-promoting phytochemicals, including flavonoids and organosulfur compounds. This complex chemical makeup is what gives onions their distinct flavor, aroma, and a range of potential health benefits, which vary depending on the onion's color and variety.

When you cut into an onion, a series of complex enzymatic reactions occur, releasing a volatile compound that causes your eyes to water. This reaction is a protective mechanism for the plant, but for humans, it's a well-known culinary phenomenon. The specific chemical responsible for this irritant effect is called syn-propanethial-S-oxide, and its formation is only one part of the rich chemical profile present in onions.

While it may not release pure sulfur gas, the answer to 'do onions give off sulfur?' is a definite yes in a more complex chemical sense. When an onion's cells are ruptured, such as during chopping, a rapid enzymatic reaction occurs that transforms sulfur compounds into volatile irritants. This process explains the sharp odor and the famous tear-inducing effect that kitchen-goers have experienced for centuries.

The pungent aroma of onions is a familiar kitchen staple, but the resulting tears and hazy sight are less welcome. When you cut an onion, it releases a volatile sulfur-based chemical that causes temporary eye irritation and a reflex tear response. This leads to the answer that yes, onions can cause blurry vision, but it is typically harmless and short-lived.