My watch list
my.chemeurope.com  
Login  

The Chemistry of an Onion

08-Jul-2016

© Compound Interest

The Chemistry of an Onion

The latest in the series of food chemistry graphics looks at the chemistry of onions – specifically, what causes their odour, and why chopping onions will make your eyes water. 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.

Topics
  • sulfoxides
  • propenesulfenic acid
  • sulfenic acids
  • propanethial S-Oxide
  • allicin
  • onions
More about Compound Interest
  • Infographics

    2018’s biggest science stories

    As we head into 2019, it’s time to take a look back at some of the biggest science news stories over the past year. This year’s science news featured water on Mars, the effects of e-cigarettes, new types of isomerism and bonding, and more! 2018 saw a number of significant discoveries in sci ... more

    Unleashing our immune systems against cancer

    The first of the 2018 Nobel Prizes is awarded. The 2018 Nobel Prize in Physiology or Medicine was awarded to James P. Allison and Tasuku Honjo for their discovery of cancer therapy by stimulating the immune system to attack tumour cells. This graphic takes a look at the prize-winning research. more

    The creation of tools made from laser light

    After the Nobel Prize for Physiology or Medicine has been awarded, it is physics' turn. The 2018 Nobel Prize in Physics was awarded to Arthur Ashkin, Gérard Morou and Donna Strickland for their pioneering innovations in the field of laser physics. Strickland is only the third woman to recei ... more

Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE