Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberosum R.) following ${\gamma}$-Irradiation

  • Yang, Su-Hyeong (Department of Food and Nutrition, Chosun University) ;
  • Shim, Sung-Lye (Department of Food and Nutrition, Chosun University) ;
  • No, Ki-Mi (Department of Food and Nutrition, Chosun University) ;
  • Gyawalli, Rajendra (Department of Food and Nutrition, Chosun University) ;
  • Seo, Hye-Young (Department of Food and Nutrition, Chosun University) ;
  • Song, Hyun-Pa (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Kyong-Su (Department of Food and Nutrition, Chosun University)
  • Published : 2006.06.30
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Abstract

This study was performed to examine the effects of ${\gamma}$-irradiation on the volatile flavor compounds of dried leeks (Alliums tuberosum R.). Volatile compounds of dried leeks were extracted using simultaneous steam distillation and extraction (SDE), and analyzed by gas chromatography/mass spectrometry (GC/MS). Forty-one, 51, 45, and 42 compounds were tentatively identified in control, 1, 3, and 10 kGy irradiated samples, respectively. The constituents of flavor compounds in irradiated dried leeks were similar to non-irradiated samples. However, the intensities of the peaks were clearly different between them. Sulfur-containing compounds were detected as dominant compounds in all samples and their amounts decreased after ${\gamma}$-irradiation. ${\gamma}$-Irradiation reduced the total concentration of volatile compounds from leeks by 23.19, 15.09, and 30.23% at 1, 3, and 10 kGy doses, respectively.

Keywords

References

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