After decades of curiosity and countless kitchen experiments, scientists have finally solved the age-old mystery — why do onions make us cry, and how can we stop it?
A new study revealed that the culprit is a chemical compound known as the “Lachrymatory Factor”, an enzyme released when onion cells are cut. This enzyme triggers a chemical reaction that produces a mild form of sulfuric acid, irritating the eyes and causing tears.
The breakthrough came when researchers successfully created a genetically modified “tearless onion”, by disabling the specific gene responsible for the enzyme that produces the tear-inducing gas — without affecting the onion’s flavor or nutritional value.
This new variety, dubbed the “No Tear Onion,” was developed through over two decades of molecular agriculture research and is expected to reach global markets within the coming years, following regulatory approvals and final testing.
Scientists note that chilling onions before cutting remains a temporary solution to slow down the enzyme’s activity, but the new genetic innovation provides a permanent, science-backed answer to this everyday culinary dilemma.
The discovery highlights how modern biotechnology can address even the simplest human challenges, paving the way for a future of smarter, more sustainable food innovations that make daily life a little easier — and tear-free.
