Effects of gamma irradiation on the flavor composition of food commodities.
Fifteen food products including potato, sweet potato, shallot, onion, garlic, ginger, papaya, mango, rice, tobacco, small red bean, mungbean, soybean, wheat, flour and spices have been approved for irradiation by the National Health Administration in Taiwan. Market tests (Wu et al., 1996) provided strong proof that Taiwanese consumers would accept irradiated foods. However, researchers in the food industry are concerned about the possibility of chemical changes, especially in volatile composition, during irradiation processing. This study considers several food commodities, including garlic, ginger, shiitake, onion, potato, day-lily, tilapia, silver carp and shrimp. Food samples were irradiated with optimum doses and then studied for possible occurrence of chemical changes and effects on compositional characteristics of foods.
Yang
J S
JS
Institute of Marine Biology, National Taiwan Ocean University, Keelung, R.O.C.
D000818:Animals; D001487:Basidiomycota / Q000737:chemistry / Q000528:radiation effects; D033364:Decapoda / Q000737:chemistry / Q000528:radiation effects; D005399:Fishes; D005421:Flavoring Agents / Q000528:radiation effects*; D005504:Food Analysis; D005514:Food Irradiation / Q000009:adverse effects*; D005720:Gamma Rays; D005737:Garlic / Q000737:chemistry / Q000528:radiation effects; D006801:Humans; D010946:Plants, Medicinal; D011198:Solanum tuberosum / Q000737:chemistry / Q000528:radiation effects; D013624:Taiwan; D014675:Vegetables / Q000737:chemistry / Q000528:radiation effects; D019862:Zingiberales / Q000737:chemistry / Q000528:radiation effects
D005421:Flavoring Agents