The influence of radapertization upon some sensory properties of black pepper.
Radapertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were: --to determine the influence of the irradiation of pepper upon its sensoric quality --to determine the qualitative changes of volatile chemical substances under the influence of the irradiation of pepper --to determine correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 20, 40 and 60 kGy. Thresholds of recognition and difference were determined. It was established that the quantity of the dose is related to the values of thresholds mentioned above. The larger the dose was the less intensive the flavour became and the higher the thresholds. These interdependences were written in a form of mathematical formulas. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. These relations were also presented in a form of mathematical formulas. The work provides evidence for the fact that there is a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during our investigations.
D055598:Chemical Phenomena; D002621:Chemistry; D003212:Condiments / Q000528:radiation effects*; D005514:Food Irradiation; D009812:Odorants; D009822:Oils, Volatile / Q000528:radiation effects; D012684:Sensory Thresholds
D009822:Oils, Volatile