The effects of gamma-ir- radiation on some pure aroma compounds of spices

Olli Sjövall, Erkki Honkanen, Heikki Kallio, Kyösti Latva-Kala, Anna-Maija Sjöberg

Research output: Contribution to journalArticleScientificpeer-review

10 Citations (Scopus)

Abstract

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 was60Co. 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.
Original languageEnglish
Pages (from-to)181-183
JournalZeitschrift fur Lebensmittel-Untersuchung und -Forschung
Volume191
Issue number3
DOIs
Publication statusPublished - 1990
MoE publication typeNot Eligible

Fingerprint

Spices
Gamma Rays
spices
odor compounds
gamma radiation
Laurus
irradiation
Coriandrum
Irradiation
Gas Chromatography
terpineol
Mass Spectrometry
Coriandrum sativum
linalool
gas chromatography
mass spectrometry
Gas chromatography
Mass spectrometry
sampling
dosage

Cite this

Sjövall, Olli ; Honkanen, Erkki ; Kallio, Heikki ; Latva-Kala, Kyösti ; Sjöberg, Anna-Maija. / The effects of gamma-ir- radiation on some pure aroma compounds of spices. In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 1990 ; Vol. 191, No. 3. pp. 181-183.
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title = "The effects of gamma-ir- radiation on some pure aroma compounds of spices",
abstract = "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 was60Co. 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.",
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Sjövall, O, Honkanen, E, Kallio, H, Latva-Kala, K & Sjöberg, A-M 1990, 'The effects of gamma-ir- radiation on some pure aroma compounds of spices', Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, vol. 191, no. 3, pp. 181-183. https://doi.org/10.1007/BF01197617

The effects of gamma-ir- radiation on some pure aroma compounds of spices. / Sjövall, Olli; Honkanen, Erkki; Kallio, Heikki; Latva-Kala, Kyösti; Sjöberg, Anna-Maija.

In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, Vol. 191, No. 3, 1990, p. 181-183.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effects of gamma-ir- radiation on some pure aroma compounds of spices

AU - Sjövall, Olli

AU - Honkanen, Erkki

AU - Kallio, Heikki

AU - Latva-Kala, Kyösti

AU - Sjöberg, Anna-Maija

PY - 1990

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N2 - 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 was60Co. 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.

AB - 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 was60Co. 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.

U2 - 10.1007/BF01197617

DO - 10.1007/BF01197617

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VL - 191

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JO - European Food Research and Technology

JF - European Food Research and Technology

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