• Title/Summary/Keyword: irradiation-induced volatile flavor compounds

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Identification of Irradiation-induced Volatile Flavor Compounds in Irradiated Pork Meats (방사선 조사 돼지고기에서 휘발성 조사물질의 구명)

  • Cha, Yong-Jun;Kim, Hun;Cho, Woo-Jin;Jung, Yeon-Jung;Byun, Myung-Woo;Yoo, Young-Jae
    • Journal of Life Science
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    • v.11 no.1
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    • pp.35-42
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    • 2001
  • Irradiation-induced volatile flavor compounds in irradiated (0, 1, 3, 5, 10 kGy) pork meats were analyzed by liquid liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. One hundred nine volatile compounds were detected in irradiated pork meats. These compounds were mainly composed of hydrocarbons (42 compounds), aromatic compounds (39), aldehydes(9), ketones(5) and miscellaneous compounds (14). Among these, three volatile compounds, such as decene, 1,2,3,4,-tetrahydro-6-methylnaphthalene and 1,2,3,4-tetrahydro-dimethylnaphthalene were selected as irradiation-induced compounds comparing with irradiation dosages in irradiated pork meats. By the high correlation coefficient with the increment of irradiation dose, however, decene (r=0.93) was considered as marker compound for detecting irradiation dosage in fresh pork meats.

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Identification of Irradiation-induced Volatile Flavor Compounds in Chicken (방사선 조사 닭고기에서의 휘발성 조사물질의 구명)

  • Cha, Yong-Jun;Kim, Hun;Park, Sung-Young;Cho, Wo-Jin;Yoon, Seong-Suk;You, Young-Jae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.6
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    • pp.1050-1056
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    • 2000
  • To identify the irradiation-induced volatile flavor compounds, which were not detected in unirradiated sample and had positive correlation with the increment of irradiation dose, the volatile flavor compounds of irradiated (0, 1, 3, 5, 10 kGy) chicken were analyzed by liquid liquid continuous extraction (LLCE) and gas ehromatographyimass spectrometry (GC/MS) methods. One hundred twenty nine compounds were detected in irradiated chicken, and these compounds were composed mainly of hydrocarbons (62 compounds), aromatic compounds (44), aldehydes (9), ketones (5) and miscellaneous compounds (10). Among these, only 3 volatile compounds including 2-methylpentanal (r=0.24), 4-methylcyclohexene (r=0.08) and cyclotetradecene (r=0.92), were detected as irradiation-induced volatile flavor compounds in irradiated chicken. However, only cyclotetradecene was selected as a marker compound for detecting irradiation dosages with high correlation coefficient in irradiated chicken.

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Identification of Irradiation-induced Volatile Flavor Compounds in Beef (방사선 조사 쇠고기에서의 휘발성 조사물질의 구명)

  • Cha, Yong-Jun;Kim, Hun;Park, Sung-Young;Kim, So-Jung;You, Young-Jae
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.6
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    • pp.1042-1049
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    • 2000
  • Irradiation-induced volatile flavor compounds in irradiated (1, 3, 5, 10 kGy) beef were analyzed by liquid liquid continuous extraction (LLCE) and gas chromatography/mass spectrometry (GC/MS) methods. One hundred fifty volatile compounds were detected in irradiated beef. These compounds were composed mainly of 71 hydrocarbons, 35 aromatic compounds, 15 aldehydes, 7 ketones, 4 acids, 6 esters and 12 miscellaneous compounds. Among these, only 6 volatile compounds including (E) -2-hexenal, nonene, 2-nonenal, cyclodecene, dodecene and cyclododecene were detected as irradiation-induced volatile flavor compounds, comparing with unirradiated beef meat. However, 4 volatile compounds, such as cyclodecene (r=0.88), (E)-2-hexenal (r=0.85), nonene (r=0.74) and 2-nonenal (r=0.70), having a positive correlation coefficient with the increment of irradiation dose, were considered as marker compounds for detecting irradiation dosages in irradiated beef.

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Irradiation-induced Volatile Compounds in Irradiated Chicken by P&T Method (P&T법에 의한 닭고기의 방사선 유래 휘발성 조사물질 구명)

  • Kim, Hun;Cho, Woo-Jin;Jung, Yeon-Jung;Lee, Young-Mi;Jeong, Eun-Jeong;Yoo, Young-Jae;Byun, Myung-Woo;Cha, Yong-Jun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.6
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    • pp.958-964
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    • 2002
  • To select the irradiation-induced marker components from volatile flavor compounds in irradiated chicken, and complement the extraction problems of liquid continuous extraction (LLCE) method, the volatile compounds of irradiated (0,1,3,5 and 10 kGy) chicken were analyzed by Purge and Trap (P&T) and gas chromatography/mass spectrometry (GC/MS) methods. A total of 119 compounds were detected in irradiated chicken, and these compounds were composed mainly of 7 aldehydes,22 ketones,8 alcohols,30 esters,36 hydrocarbons,8 aromatic compounds and 8 miscellaneous compounds. Among these, only 21 compounds were detected in both LLCE and P&T methods, and the 98 other were detected in omly P&T method. Among volatile compounds detected in irradiated chicken, only 3 compounds such as hexene (r=0.96, p<0.01), propanol (r=0.93, p<0.05) and 1,3-bis(1,1-dimethylethyl) benzene (r=0.96, p<0.05) were newly selected as marker compounds in irradiated chicken by P&T method, which showed significant and high positive correlation coefficient in the change of relative concentration according to the increment of irradiation dosage.