title: [Detection of treatment of chicken breast with ionized rays and gradation of radiation dosage with the help of headspace gas chromatography and discriminant analysis evaluation].
abstract: Chicken breast was irradiated with doses of 3, 5, and 7 kGy. Headspace gas chromatographical analysis demonstrated the tendency that the amounts of volatile compounds (mainly pentanal, hexanal and heptanal) are higher in irradiated samples in comparison with non irradiated. Statistical evaluation of the gas chromatograms by discriminant analysis enabled the detection of irradiation. Unknown samples could be classified in the groups "un-irradiated" or "irradiated" in most cases.
authors.affiliation: Institut für Lebensmittelwissenschaft und Lebensmittelchemie der Universität Bonn, Germany.
authors.forename: T
authors.initials: T
authors.lastname: Elsner
authors.forename: B
authors.initials: B
authors.lastname: Rothweiler
authors.forename: F
authors.initials: F
authors.lastname: Marx
authors.forename: K
authors.initials: K
authors.lastname: Pfeilsticker
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D000818:Animals; D002645:Chickens; D002849:Chromatography, Gas / Q000379:methods; D016002:Discriminant Analysis; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D008460:Meat / Q000528:radiation effects*; D011839:Radiation, Ionizing
chemical_list: D000447:Aldehydes; C046204:heptanal; C010463:n-hexanal; C046012:pentanal
vernacular_title: Nachweis der Behandlung von Hühnerbrust mit ionisierenden Strahlen und Abschätzung der Bestrahlungsdosis mit Hilfe der Headspace-Gaschromatographie und diskriminanzanalytischer Auswertung.