18C-4 |
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K.-S. KIM1, J. H. Kim1, H. Y. Seo2, R. Gyawali3, K. M. No1, S. Y. Yang4, and M.-W. Byun5. (1) Dept. of Food and Nutrition, Chosun Univ., 375 Seosukdong, Dong-gu, Gwangju, 501-759, South Korea, (2) Dept. of Food and Nutrition, Chosun Univ., 375 Seosukdong, Gwangju, 501-759, South Korea, (3) Dept. of Applied Science, Chosun Univ., 375 Seosukdong, Gwangju, 501-759, South Korea, (4) Department of Food & Nutrition, Chosun University, 375 Seosukdong, Gwangju, 501-759, South Korea, (5) Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, 150 Dukjin-dong, Yuseong-gu, Daejeon, 305-353, South Korea This study was performed to examine the effect of g-irradiation on content of volatile flavor compounds of dried onion(Allium cepa L.). Volatile compounds from dried onion were extracted using SDE apparatus and analyzed by GC/MS. Components of 32, 42, 49 and 47 were identified in control, 3 kGy, 10 kGy and 20 kGy, respectively. These components included the esters, aldehydes, ketones, alcohols and S-containing compounds. The characteristic flavor compounds including the GC profile of volatile compounds of irradiated onion was similar to that of unirradiated samples but the intensities of the peaks were obviously different between them. S-compounds were found as dominant compounds in the different dose of g-irradiation. The S-compounds such as 1-propanethiol, methyl propyl trisulfide, dipropyl trisulfide and dimethyl trisulfide were major compounds in the control. Among these compounds, 1-propanethiol, methyl propyl trisulfide and dipropyl trisulfide were clearly increased to dose of 10 kGy but were decreased at dose of 20 kGy.
Handout (.ppt format, 189.5 kb)
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |