The sobbing that cooks have endured while chopping onions in the kitchen could soon be a thing of the past . Scientists say they have managed produce a tear-free version of the vegetable thanks to cutting-edge technology . Japanese scientists disabled the production of the powerful substance that an onion releases as the knife slices into it , cutting down on the pungent fumes that bring tears to the eyes . No more tears : Scientists say they have managed to disable the production of a powerful substance an onion releases as the knife slices into it , cutting down on the pungent fumes that bring tears to the eyes . In a press release , scientists said that the typical burning sensation of a raw onion was reduced too . The enzyme responsible is known as lachrymatory factor ( LF ) synthase . When an onion bulb is cut it causes a chemical reaction that generates propanthial S-oxide . This makes up the LF enzyme and is responsible for causing tears . This reaction also creates thiosulphinate , which creates the onion ’ s distinctive flavour . When an onion bulb is cut it causes a chemical reaction that generates propanthial S-oxide ( pictured left ) . This makes up the lachrymatory factor ( LF ) enzyme responsible for causing tears . House Foods Group bombarded a bulb with irradiating ions to remove components and drastically reduce the level of LF ( right ) The enzyme responsible is known as lachrymatory factor ( LF ) synthase . When an onion bulb is cut it causes a chemical reaction that generates propanthial S-oxide . This makes up the LF enzyme and is responsible for causing tears . This reaction also creates thiosulphinate , which determines the onion ’ s flavour . During tests , scientists found that LF is formed in the presence of an enzyme called alliinase ( AL ) , typically found in garlic , as well as Prencso . If any one of these three components in the reaction was omitted , levels of LF dropped . House Foods Group , who developed the technology , bombarded a bulb with irradiating ions in a process that removed these components and drastically reduced the level of this LF enzyme . During tests , scientists found that LF is formed in the presence of an enzyme called alliinase ( AL ) , typically found in garlic , and a compound called Prencso . If any one of these three components in the reaction was omitted , the levels of LF drop significantly . House Foods Group bombarded a bulb with irradiating ions in a process that removed these components and drastically reduced the level of this LF enzyme . The company 's researchers led by Shinsuke Imai won the Ig Nobel Prize - an award handed out to honour achievements organisers consider unintentionally funny - in 2013 for their discovery of the biochemical process behind how onions make people cry . Their research paper was published in the journal Nature in 2002 . However , a spokesman said no decision had yet been made on whether they would commercialise their tear-free onions . Earlier this year , UK supermarket Asda began selling its Sweet Red onion which has 'lower pungency levels ' . This results in a milder flavour and fewer tears . This particular onion was grown by farmer Alastair Findlay of Bedfordshire Growers and costs £1 .
When an onion is cut a chemical reaction generates propanthial S-oxide . This makes up the LF enzyme and is responsible for causing tears . Scientists used irradiating ions to reduced the level of this enzyme . But a spokesman said no decision had yet been made on whether they would commercialise their tear-free onions .