Question

(iv) Pungency in onion is due to -
(a) Allyl propyl disulfide
(b) Diallyl disulfide
(c) Isothiocyanate
(d) None of these​

Answer 1

Taste and pungency of onions are key quality characteristics of this crop. They vary among types and cultivars. Pungency is largely due to the level of sulfur - based non-protein amino acids they contain. Sweetness can be assessed by the levels of sugars in the bulb.