Effect of Electron-Beam Irradiation on Flavor Components in Pear (Pyrus pyrifolia cv. Niitaka)
作者： Won Kim , Sung-Lye Shim , Keun-Young Ryu , Sam-Nyeo Jun , Chan-Hee Jung
DOI: 10.3746/JKFN.2008.37.2.195
关键词: Chromatography 、 Chemistry 、 Steam distillation 、 Flavor 、 Irradiation 、 Electron beam irradiation 、 Food science 、 Extraction (chemistry) 、 Hexanal 、 Gas chromatography–mass spectrometry 、 PEAR
摘要: This study was performed to examine the effects of electron beam irradiation on volatile flavor components Shingo pear (Pyrus pyrifolia cv. Niitaka) and their changes according storing period following irradiation. Volatile in were extracted using simultaneous steam distillation extraction (SDE) apparatus analyzed by GC/MS. 46 identified control whereas 45, 44, 48 51 irradiated samples at 0.25, 0.5, 1, 3 kGy, respectively. Hexanal, n-hexanol, (E)-2-hexenal as major all samples. The characteristic similar those control, depending source not different. In addition, there no noticeable change with storage 4 o C for 30 days or Sensory evaluation indicated that consumer receptiveness tended be higher a low level radiation dose under 1 kGy than albeit significant. Therefore, could considered an effective method exterminate vermin thus improve shelf-stability without deterioration.
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