Onions Cutting : कांदा कापताना डोळ्यांत पाणी का येतं? कारण वाचून थक्क व्हाल

According to a report by Saam TV, many households frequently experience eye irritation and tearing while preparing onions for cooking. The report explains that this reaction is not merely a coincidence but a specific chemical process triggered when the vegetable is sliced.

When an onion is cut, its cells are ruptured, releasing enzymes known as alliinases. These enzymes interact with amino acid sulfoxides within the onion to produce sulfenic acids. These acids then rearrange into a volatile gas called syn-propanethial-S-oxide. When this gas reaches the moisture in a person's eyes, it reacts to form a mild sulfuric acid, which stimulates the lachrymal glands to produce tears as a protective response.

While the phenomenon is universal, the report notes that it remains a common point of discussion in culinary circles. Understanding the chemical nature of this reaction helps explain why cooling the onion before cutting or using a sharp knife can sometimes mitigate the release of these volatile compounds, as these methods can slow down the enzymatic activity or cause less cellular damage during the slicing process.