The effects of gamma-irradiation on some pure aroma compounds of spices
| Autor: | Anna-Maija Sjöberg, Erkki Honkanen, Kyösti Latva-Kala, Olli Sjövall, Heikki Kallio |
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| Rok vydání: | 1990 |
| Předmět: |
Chromatography
Chromatography Gas biology Chemistry Radiochemistry General Chemistry Mass spectrometry biology.organism_classification Biochemistry Industrial and Manufacturing Engineering Gas Chromatography-Mass Spectrometry Bay leaf Gamma Rays Food Irradiation Odorants Oils Volatile Gas chromatography Irradiation Condiments Aroma Food Science Biotechnology Gamma irradiation |
| Zdroj: | Sjövall, O, Honkanen, E, Kallio, H, Latva-Kala, K & Sjöberg, A-M 1990, ' The effects of gamma-irradiation on some pure aroma compounds of spices ', Zeitschrift für Lebensmittel-Untersuchung und-Forschung, vol. 191, no. 3, pp. 181-183 . https://doi.org/10.1007/BF01197617 |
| ISSN: | 0044-3026 |
| Popis: | Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (±)-linalool andα-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4–13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated. |
| Databáze: | OpenAIRE |
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