long certain biological activities persist during heating, with more intact preparations sometimes retaining activity longer than heavily crushed onion under oven heat.
5) Fine mince (maximum spread)
Mince pushes cell rupture higher and spreads onion juice throughout a dish, so you get onion compounds in nearly every bite. Raw, it tastes stronger. Cooked, it changes quickly—minced onion browns fast and prolonged high heat can shift “fresh” onion chemistry toward deeper roasted flavors.
6) Grated onion (juice + pulp, most intense)
Grating is maximum disruption: a wet pulp where enzymes and precursors
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