ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: As irradiation dosage increased from 0 to 0.5, 1.0, 2.0, and 3.0 kGy, total volatile compounds increased by 12%, 15%, 24%, and 54%, respectively. Sensory evaluation showed that irradiated orange juice was significantly different from the nonirradiated control orange juice (P 〈 0.05). Dimethyl sulfide, dimethyl disulfide, and 2-butanone were found in irradiated orange juice but not in nonirradiated samples. As irradiation dosage increased, dimethyl sulfide and dimethyl disulfide increased, and off-odor increased. Chemical mechanisms for the formation of dimethyl sulfide and dimethyl disulfide by irradiation are proposed. Dimethyl disulfide, dimethyl sulfide, and possibly other sulfur-containing compounds seem to be partly responsible for the off-odor in irradiated orange juice.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09636.x
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