The effects of gamma-irradiation on some pure aroma compounds of spices

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

doi:10.1007/BF01197617

The effects of gamma-irradiation on some pure aroma compounds of spices

Olli Sjövall, Erkki Honkanen (Corresponding Author), Heikki Kallio, Kyösti Latva-Kala, Anna-Maija Sjöberg

VTT Technical Research Centre of Finland

University of Turku

Research output: Contribution to journal › Article › Scientific › peer-review

11 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 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.

Original language	English
Pages (from-to)	181-183
Journal	Zeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume	191
Issue number	3
DOIs	https://doi.org/10.1007/BF01197617
Publication status	Published - 1990
MoE publication type	Not Eligible

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title = "The effects of gamma-irradiation 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 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.",

author = "Olli Sj{\"o}vall and Erkki Honkanen and Heikki Kallio and Ky{\"o}sti Latva-Kala and Anna-Maija Sj{\"o}berg",

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T1 - The effects of gamma-irradiation 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

Y1 - 1990

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 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.

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 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.

U2 - 10.1007/BF01197617

DO - 10.1007/BF01197617

M3 - Article

SN - 0044-3026

VL - 191

SP - 181

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JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung

JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung

IS - 3

ER -

The effects of gamma-irradiation on some pure aroma compounds of spices

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