It’s not the strong odor of onions that makes us cry when we cut them but the gas that they emit, which is also responsible for their pungent taste and for the bad breath they can cause. Onions contain a sulphur-based oil. When cut, the cells that contain the sulphur compounds are broken and the compounds are converted into sulfenic acid, which in turn produces a highly volatile chemical called synpropanethial-S-oxide, which then rises into the air When this chemical comes into contact with our eyes, it reactswith the moisture in our eyelid sand results in the production of sulphuric acid, which irritates the eyes and stimulates the lachrymal glands.
When stimulated, these glands release tears to flush out the acid and protect the eye. Rubbing the eyes with the hand scan often exacerbate the problem, especially if the hands arecovered with oil from the onion.
There are a variety of ways of preventing the gases emitted by the onion from reaching the eyes. Moving your head away from the onion so that the gas disperses is one such method, while another is to cook the onion first, or even cool it in the fridge, which both serve to change the compound sin the onion. Breathing with an open mouth can also help, as it means you’ll suck away some of the gases before they reach your eyes. Probably the best and easiest method, however, is to cut the onion under running water,which washes away the gases before they can reach the eyes.
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