| Popis: |
Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm−1. However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices. Practical Application Identification of irradiated food is of paramount importance to government regulatory bodies, the food irradiation industry, and consumers as there is increasing demand for irradiated food in international trade. In this study, detection of irradiated spices was investigated with an aim to develop a simple and rapid technique using electronic nose. Fourier transform infrared analysis was performed to know the changes in functional groups after irradiation. The accuracy and validity of electronic nose detection of prior irradiation was endorsed by electron paramagnetic resonance spectroscopy. |
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