|
KMID : 1134820080370020195
|
|
Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 2 p.195 ~ p.202
|
|
|
Effect of Electron-Beam Irradiation on Flavor Components in Pear (Pyrus pyrifolia cv. Niitaka)
|
|
Kim Won
Shim Sung-Lye
Ryu Keun-Young
Jun Sam-Nyeo
Jung Chan-Hee
Seo Hye-Young
Song Hyun-Pa
Kim Kyong-Su
|
|
|
Abstract
|
|
|
This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy,respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at 4oC for 30 days or with
irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.
|
|
|
KEYWORD
|
|
|
Pyrus pyrifolia cv. Niitaka , electron beam , volatile flavor components , GC/MS
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|