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The crying gene
News from The Scientist 2002, 3(1):20021021-03
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The factor that make the eyes water when onions are chopped up was thought to be a by-product of the enzyme alliinase, from the biochemical pathway that produces the compounds responsible for the onion's characteristic flavour. But in October 17 Nature, S. Imai and colleagues from Somatech Center, House Foods Corporation, Takanodai, Yotsukaido, Chiba, Japan, show that the lachrymatory factor in onions is synthesized by a previously undiscovered enzyme, lachrymatory-factor synthase (Nature, 419:685, October 17, 2002).
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