It’s not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.
Building on what Lally mentions, when cutting onions for food you’re supposed to let them sit a whole so said reactions can occur. About 5m from what I’ve been old.
Texture plays a huge part in taste, and different cuts have different textures.
But also onions release oils when the cell walls are cut so the more cut ones have a stronger flavor
It’s not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.
What about chewing?
Chewing will cause them to mix as well, but there’s less time for the compounds to catalyze and “mature” to change the flavor very much
Building on what Lally mentions, when cutting onions for food you’re supposed to let them sit a whole so said reactions can occur. About 5m from what I’ve been old.
What if you’re closer than five meters from what you’ve been old? /j