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Why Do My Apples Taste Like Onions?
Publish Date : 1395/5/23 Time 15:44:01

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Why Do My Apples Taste Like Onions?

Have you ever tasted an onion-flavored apple or pear?  The combination of flavors doesn’t exactly leave a great taste in your mouth.  It turns out that leaving certain foods near onions often results in the transfer of flavors, but why does this happen?

Flavor Mystery

A recent article in The Atlantic dives deeper into the apple absorption theory of journalist Julie Beck.  In her encounters, her apples have not only tasted like onions, but she’s even experienced bites of jalapeños as well!

Interested in solving her life-long flavor mystery, Julie called Kathleen Brown, Ph.D., a Professor of Plant Science at Penn State.  Dr. Brown explained any food can absorb the flavor of any other food, but since apples are mild in flavor, stronger flavors like onion are easier to notice within them.

“An apple is so fleshy that there’s a lot of air space in it to store those flavors in a way that they can be released later when you’re eating the apple,” Dr. Brown continued.  She mentioned the white flesh look of an apple’s inside as an indicator of the amount of air spaces between the apple’s cells.

Photo courtesy of frenchtart blogspot.

Apples, Pears, and Potatoes
Foods with particularly volatile aroma compounds, such as onions, garlic, and fish, must be quarantined from mild foods like apples, pears, and potatoes.  Be careful with dairy products like milk, cheese, and butter, as they can intermingle with other foods in your refrigerator too.

Consider storing pungent foods in a tightly-sealed glass bowl to reduce the odor and chance of spreading to other foods.  When marinating meats, wrap with cling-wrap, especially if garlic or chili pepper is used within the marinade.  And remember, a box of baking soda can help keep the aromas and flavors of the various foods from circulating throughout your refrigerator.

Have you ever experienced the “apple absorption theory” with foods in your refrigerator or cabinet?  What are some of your suggestions on keeping flavors and fragrances at bay?  We’d love to hear your experiences below.

The Flavor and Extract Manufacturers Association of the United States (FEMA) was founded in 1909 and is the national association of the U.S. flavor industry.  FEMA’s membership is comprised of flavor manufacturers, flavor users, flavor ingredient suppliers, and others with an interest in the U.S. flavor industry.  The association is committed to ensuring a safe supply of flavor ingredients used in foods and beverages enjoyed by billions of men, women, and children around the world.