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An onion enzyme that makes the eyes water

Author

Listed:
  • S. Imai

    (Somatech Center, House Foods Corporation)

  • N. Tsuge

    (Somatech Center, House Foods Corporation)

  • M. Tomotake

    (Somatech Center, House Foods Corporation)

  • Y. Nagatome

    (Somatech Center, House Foods Corporation)

  • H. Sawada

    (Somatech Center, House Foods Corporation)

  • T. Nagata

    (Graduate School of Science, University of Tokyo)

  • H. Kumagai

    (Graduate School of Biostudies, Kyoto University)

Abstract

A flavoursome, user-friendly bulb would give no cause for tears when chopped up.

Suggested Citation

  • S. Imai & N. Tsuge & M. Tomotake & Y. Nagatome & H. Sawada & T. Nagata & H. Kumagai, 2002. "An onion enzyme that makes the eyes water," Nature, Nature, vol. 419(6908), pages 685-685, October.
    • Handle: RePEc:nat:nature:v:419:y:2002:i:6908:d:10.1038_419685a
    DOI: 10.1038/419685a
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    Citations

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    Cited by:

    1. Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(3), pages 93-109.
    2. Nanqiao Liao & Zhongyuan Hu & Jinshan Miao & Xiaodi Hu & Xiaolong Lyu & Haitian Fang & Yi-Mei Zhou & Ahmed Mahmoud & Guancong Deng & Yi-Qing Meng & Kejia Zhang & Yu-Yuan Ma & Yuelin Xia & Meng Zhao & , 2022. "Chromosome-level genome assembly of bunching onion illuminates genome evolution and flavor formation in Allium crops," Nature Communications, Nature, vol. 13(1), pages 1-15, December.

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