Question:
The pungency of onion is due to
The pungency of onion is due to
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Pungency in garlic is due to diallyl disulphide (alliicin), whereas in onion it is due to allyl propyl disulphide.
Updated On: Jul 10, 2026
- Allyl propyl disulphide
- Quercetin
- Sinigrin
- Khudioxidase
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Pungency and aroma in Allium species are caused by sulfur-containing volatile compounds. These are released when the plant tissues are disrupted, allowing enzymes to break down precursors.
Step 2: Detailed Explanation:
- The primary volatile compound responsible for the characteristic pungency and aroma of raw onion (Allium cepa L.) is Allyl propyl disulphide.
- Intact onion cells contain non-protein sulfur amino acids called S-alk(en)yl cysteine sulfoxides (alliins).
- When the onion is cut or bruised, the cell walls break, releasing the enzyme alliinase.
- This enzyme hydrolyzes the sulfoxides into sulfenic acids, which then spontaneously condense into thiosulfinates and volatile disulfides, predominantly allyl propyl disulfide.
- Quercetin is a yellow flavonoid pigment that acts as an antioxidant but does not cause pungency.
- Sinigrin is a glucosinolate responsible for the pungency of mustard and other brassicas.
Step 3: Final Answer:
The pungency of onion is due to Allyl propyl disulphide.
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