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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Labels: flavour, pungency, sweet onion, sweet onions
Editado por: Jumosol @ 4:47 PM
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