A cook cutting onions can look very sad. There's no shortage of folk remedies to prevent the tears, but none works very well. Now, food scientists see the possibility of an onion that retains a full flavor but avoids the discomfort.
Japanese researchers have discovered an enzyme that the onion uses specifically to create the tear-jerking chemicals. Shinsuke Imai of the House Foods Corp. in Chiba, Japan, and his team report their finding in the Oct. 17 Nature.
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