The onion pungency, why?

The biochemical process which takes place in the development of the flavor of the onion is generated by two chemical components (amino acid), sulfoxide mitelcisteína and sufóxido of propenilcisteína. The two precursors of taste and smell in the intact tissue are found in the cytoplasm of the cells and there are relatively stable, without smell.

When an onion is cut is the breakdown of the structure of their cells and flavor precursors are contacted with enzymes called alliinasas and oxygen as a trigger for the reactions. As a result there are two chemical reactions, consecutive.

At first, the enzyme controlling the reaction products occur primarily responsible for the pungency and other secondary substances such as pyruvic acid, alcohols, sugars and ammonium. In the second chemical reaction, there are high levels of volatile sulfur compounds, as a result of the different reactions of hydrolysis.

Therefore, cutting the bulbs, the volatile gas resulting from chemical reactions is extended in the air and reaches the eyes. By making eye contact with this gas is converted into sulfuric acid that irritates the nerves in your eyes, itch, and why the glands produce tears to dilute and defense as clean as it irritates.

By introducing the onion in your mouth, starts enzymatic reaction controlled by the aliinasa and hydrolysis reactions that occurs when you put the onion in contact with the saliva and mucous membranes of the mouth, creating a whole flavor and characteristic of itching the onion and then, once ingested, is the characteristic aftertaste of onion.

So that a part of this pungency is more related to the contents of sulfur compounds and part of the bulb with the sulfur content that can be generated during the hydrolysis in the mouth, mucous membranes and digestive tract.

Sweet onion Blog
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Functional foods - Human Nutrition vs Industry

The emergence of functional foods in the market for food has led since its inception faced a discussion among dietitians and specialists in human nutrition and food industry and consumer confusion in a matter as delicate as nutrition and health.

Aggressive marketing to the consumer that has proven effective, has resulted in increased consumption of certain foods with extra inputs and fixed them in the basket today.

In Spain, as in other industrialized countries, there is a gradual loss of good eating habits. The consumption of fruits and vegetables per capita well below the recommended and has been a change in lifestyle brutal in recent years has brought an associated change in eating habits in society.

The risk involved is that you can give an imbalance in the diet of many consumers, with special emphasis on children, before the emergence of new patterns of diet that is displacing traditional consumption (fresh) and the complete and healthy diet .

Since 2007, we partnered Jumosol the association 5 a day to support the dissemination of the message to consume fruits and vegetables for a healthy and balanced diet and we believe that disclosure of the health benefit that has onions and other fruits and vegetables to consumers, and remember you can discover the benefits of consuming at least 5 daily servings of fruits and vegetables.

The onions in all ancient civilizations has been a natural medicinal remedy and an excellent nutritional supplement. This hides a vegetable source of health among its many layers of beneficial substances for our body. In subsequent posts we will talk about them to anyone curious to discover the treasure you have in the pantry.

Sweet onion Blog
Email: info@jumosol.com