PubHawk
November 2012 PMID 23443367

Investigation of volatiles emitted from freshly cut onions (Allium cepa L.) by real time proton-transfer reaction-mass spectrometry (PTR-MS).

Mette Marie Løkke, Merete Edelenbos, Erik Larsen, Anders Feilberg

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Mentions

19
Peak: 16 in Nov 2021
across 2 sources since Nov 2021

Extended reach

392,659
potential audience

Total likes

923

Video views

11,372

Mentions per month

Nov 2021 – Mar 2025

Where it's discussed

  • X / Twitter17 posts
  • YouTube2 videos

AI synopsis

What people are saying

The discussions reflect a basic curiosity about the biochemical reactions in onions, such as mentions of sulfenic acids and allinase, with phrases like 'First we need to confirm' indicating a cautious interest. Words like 'spontaneously rearrange' and 'release into the air' suggest a tone that is more informative than passionate, contributing to a neutral overall engagement with the research.

AgreementNeither agree nor disagree

The posts generally acknowledge the scientific discussion but do not explicitly support or oppose the research findings.

InterestModerate interest

Many comments show curiosity about the chemical processes involved in onion odor release, indicating moderate interest.

EngagementNeutral engagement

The discussions tend to be factual and somewhat superficial, with limited depth of analysis or interaction.

ImpactNeutral impact

The social discussion does not appear to influence public opinion or policy; it mainly shows a scientific curiosity.

Abstract in brief

  • The study used PTRMS to track volatile organic compounds (VOCs) emitted from freshly cut onions over 120 minutes, revealing rapid changes in their headspace composition due to reactive sulfur compounds.
  • Initially, signals from compounds like propanethial S-oxide (lachrymatory factor) and its breakdown products dominated in the first 10 minutes, followed by a peak of propanethiol and dipropyl disulfide at around 60 minutes, with propanethiol showing the highest odor activity.
  • The findings suggest that propanethiol is the primary contributor to onion aroma, and PTRMS is an effective high-resolution tool for real-time monitoring of VOC changes immediately after onion cutting.]
Read the full abstract

Top posts

Most liked on X and Bluesky
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 14, 2021 · 70 likes · 6 shares · 115,862 followers View post →
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion. Allinase converts the sulfoxide molecule into sulfenic acids.

Nov 14, 2021 · 51 likes · 6 shares · 115,862 followers View post →
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onions their pungent aroma/flavor and were once assumed be the source of onion-crying. https://t.co/vJT1EZnOti https://t.co/EqB48vAvEE

Nov 14, 2021 · 39 likes · 3 shares · 115,862 followers View post →
BASF Italia
@BASF_IT · X

Decenni di ricerca per soddisfare i desideri del consumatore: grazie a @RuggeroRollini per averci dato l’occasione di parlare della nostra cipolla che non fa piangere. https://t.co/R787FrnZTb #weareBASF #BASF #laformuladelfuturo

Feb 8, 2022 · 2 likes · 2,204 followers View post →
Syed Shahrul Naz
@drshahrul80 · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 14, 2021 · 6 shares · 6,932 followers View post →
Syed Shahrul Naz
@drshahrul80 · X

RT @AvrahamCooperMD: 6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onion…

Nov 14, 2021 · 3 shares · 6,932 followers View post →

All mentions

BASF Italia
@BASF_IT · X

Decenni di ricerca per soddisfare i desideri del consumatore: grazie a @RuggeroRollini per averci dato l’occasione di parlare della nostra cipolla che non fa piangere. https://t.co/R787FrnZTb #weareBASF #BASF #laformuladelfuturo

Feb 8, 2022 · 2 likes · 2,204 followers View post →
Maricela Cruz Soto
@MaricelaCruzSo1 · X

RT @AvrahamCooperMD: 6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onion…

Nov 17, 2021 · 3 shares · 452 followers View post →
Maricela Cruz Soto
@MaricelaCruzSo1 · X

RT @AvrahamCooperMD: 5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion.…

Nov 17, 2021 · 6 shares · 452 followers View post →
Maricela Cruz Soto
@MaricelaCruzSo1 · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 17, 2021 · 6 shares · 452 followers View post →
Rene Sugar
@renesugar · X

RT @AvrahamCooperMD: 5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion.…

Nov 15, 2021 · 6 shares · 3,986 followers View post →
iordananutarusu@gmail.com
@iordananutarus1 · X

RT @AvrahamCooperMD: 5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion.…

Nov 15, 2021 · 6 shares · 156 followers View post →
iordananutarusu@gmail.com
@iordananutarus1 · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 15, 2021 · 6 shares · 156 followers View post →
Doctor Kays
@doctor_kays · X

RT @AvrahamCooperMD: 6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onion…

Nov 15, 2021 · 3 shares · 2,114 followers View post →
Doctor Kays
@doctor_kays · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 15, 2021 · 6 shares · 2,114 followers View post →
Jai Bharat Bhalke MD,DM(Cardiology),FSCAI,FESC
@jbbhalke · X

RT @AvrahamCooperMD: 5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion.…

Nov 14, 2021 · 6 shares · 409 followers View post →
Syed Saad Ahmed
@notorious_dr10 · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 14, 2021 · 6 shares · 243 followers View post →
Syed Shahrul Naz
@drshahrul80 · X

RT @AvrahamCooperMD: 6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onion…

Nov 14, 2021 · 3 shares · 6,932 followers View post →
Syed Shahrul Naz
@drshahrul80 · X

RT @AvrahamCooperMD: 5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion.…

Nov 14, 2021 · 6 shares · 6,932 followers View post →
Syed Shahrul Naz
@drshahrul80 · X

RT @AvrahamCooperMD: 4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 14, 2021 · 6 shares · 6,932 followers View post →
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

6/ Sulfenic acids happen to be very unstable and spontaneously rearrange to thiosulfinates. Thiosulfinates give onions their pungent aroma/flavor and were once assumed be the source of onion-crying. https://t.co/vJT1EZnOti https://t.co/EqB48vAvEE

Nov 14, 2021 · 39 likes · 3 shares · 115,862 followers View post →
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

5/ Along with S-alkenyl cysteine sulfoxide, an enzyme called allinase also gets released into the air from the onion. Allinase converts the sulfoxide molecule into sulfenic acids.

Nov 14, 2021 · 51 likes · 6 shares · 115,862 followers View post →
Avraham Z. Cooper, MD
@AvrahamCooperMD · X

4/ First we need to confirm what occurs at the cellular level when an onion is cut.

Nov 14, 2021 · 70 likes · 6 shares · 115,862 followers View post →