Effect of Electron-Beam Irradiation on Flavor Components in Pear (Pyrus pyrifolia cv. Niitaka)

전자선 조사가 신고배의 향기성분에 미치는 영향

  • 김원 (조선대학교 식품영양학과) ;
  • 심성례 (조선대학교 식품영양학과) ;
  • 유근영 (조선대학교 식품영양학과) ;
  • 전삼녀 (조선대학교 식품영양학과) ;
  • 정찬희 (조선대학교 응용과학과) ;
  • 서혜영 (한국식품연구원) ;
  • 송현파 (충남대학교 동물자원생명공학) ;
  • 김경수 (조선대학교 식품영양학과)
  • Published : 2008.02.29


This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.


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