Researchers have identified the compounds behind the off-taste in processed onions

The origin of off-taste in onions

By American Chemical Society —— Bio and Archives--August 16, 2018

Lifestyles | Comments | Back To Full Article

Chopping onions is usually associated with watery and stinging eyes. But after the onions are diced and the tears are dried, the vegetable pieces can sometimes develop an unpleasant bitter taste. Now, one group reports in ACS' Journal of Agricultural and Food Chemistry that they have identified previously unknown compounds causing this off-taste.

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