Question

The pungency of onion is due to

• A. Allyl propyl disulphide
• B. Quercetin
• C. Sinigrin
• D. Khudioxidase

Hint:

Onion's sharp flavor and tear-inducing property come from volatile sulfur compounds. These are formed when the onion is cut, releasing the enzyme alliinase, which breaks down sulfur precursors. Allyl propyl disulphide is a well-known example of these pungent compounds.

Answer 1

The Correct Option is A

Step 1: Cutting onion releases the enzyme alliinase, which reacts with sulfur-containing amino acid precursors.
Step 2: This produces volatile organosulfur compounds, mainly disulfides.
Step 3: Quercetin (a flavonoid) and sinigrin (a Brassica glucosinolate) are unrelated to onion pungency, and Khudioxidase is not a real enzyme in this pathway.
Step 4: The correct answer is Allyl propyl disulphide.