What specific enzyme is responsible for cleaving flavor precursors (ACSOs) when onion cells are broken down during cutting?
Answer
Alliinase
The characteristic sharp aromas and potent defense mechanisms of the Allium family arise from a chemical cascade initiated by physical damage. Flavor precursors, chemically defined as alk(en)yl cysteine sulphoxides (ACSOs), are stable within intact cells. When the onion is cleaved—through cutting or crushing—the enzyme alliinase becomes active. This enzyme acts as the catalyst, cleaving the ACSOs to immediately generate active compounds like thiosulphinates and polysulfides, including allicin, which are responsible for the immediate antibacterial effects and pungency.
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