Changes in Flavor Components of Garlic Resulting from Gamma Irradiation
作者： JOONG HO KWON , HYUNG SIK YOON
DOI: 10.1111/J.1365-2621.1985.TB13047.X
关键词: Irradiation 、 Flavor 、 Gamma irradiation 、 Diallyl disulfide 、 Chemistry 、 Radiochemistry
摘要: Formation of diallyl disulfide, identified as a main flavor component garlic, was gradually decreased by irradiation 0.05-0.5 kGy, but increased slightly at higher doses 1.0-3.0 kGy. In garlic stored for 5 months, dose 0.1 kGy had little influence on the amount caused an apparent reduction in component.
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