The effects of gamma-irradiation on some pure aroma compounds of spices.
Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (+/-)-linalool and alpha-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4-13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated.
Sjövall
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O
Technical Research Centre of Finland, Food Research Laboratory, Espoo.
Honkanen
E
E
Kallio
H
H
Latva-Kala
K
K
Sjöberg
A M
AM
D002849:Chromatography, Gas; D003212:Condiments / Q000528:radiation effects*; D005514:Food Irradiation; D005720:Gamma Rays; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants; D009822:Oils, Volatile / Q000032:analysis / Q000528:radiation effects*
D009822:Oils, Volatile