Why are onions sweet when cooked?

Yellow-skinned onions. Yellow-skinned onions have a sweeter taste and more moisture, and the taste is softer than purple-skinned onions, which is suitable for raw and cold dressing. To choose a yellow-skinned onion, choose one with a dry skin and a tight wrap.

The skin of the onion has a brown texture, and it is also a relatively sweet and good yellow-skinned onion.

Which onion is sweet when eaten raw, it should be a yellow-skinned onion in my impression, this variety tastes very crisp when eaten raw, so it is eaten as a fruit.

Yellow-skinned onions have a sweeter taste and more moisture, and the taste is softer than purple-skinned onions, which is suitable for eating raw and cold salad.

Generally, we choose purple onions, because this taste is not so spicy, and it tastes sweeter, at this time we can cut it into small pieces, and then put it on a plate, then add a spoonful of oyster sauce, then add a little chicken essence, and then mix it cold.

White onions are suitable for eating raw, they have a slightly sweeter taste that can help with appetizers and improve digestion, and yellow onions and purple onions can also be eaten raw, but with a slightly spicier taste.

Purple onion, because this one doesn't taste as spicy and it tastes sweeter, this is the time to cut it into small pieces and put it on a plate, then add a spoonful of oyster sauce, then add a little chicken essence, and then chill it off.

Onions undergo a series of chemical reactions during cooking, the most important of which is saccharification. Saccharification refers to the chemical reaction in which starch molecules break down into sugar molecules during cooking, which makes food taste sweeter. At the same time, onions also contain compounds called thioglycosides, which are released after the onion is cut or crushed, and react with oxygen in the air to produce an organic compound called "acetone mercaptan".

This organic compound has a strong aroma that can provide onions with a unique taste and flavor.

Therefore, when the onion is chopped, the released thioglycosides bind to the sugar molecules produced by glycation, which makes the onion taste sweeter. In addition, adding the right amount of salt to the cooking will also have an effect on the taste of the onion, which can make it more delicious. Therefore, when the onion is sautéed, it takes on a sweet taste, which is due to the combination of various factors such as glycation and thioglycosides.

<> green onions are sweet and spicy, and the taste varies from person to person, and the sweetness is generally due to the high sugar content. The shape of the aboveground part of the green onion plant is very similar to that of an onion, the leaves are cylindrical and hollow, and the stem of the leaf sheath contains a false bulb.