신고 배의 향기성분에 대한 선원별 방사선 조사의 영향

Abstract

ABSTRACT

Effect of gamma-irradiation and electron beam irradiation on flavor components in Pear (Pyrus pyrifolia cv. Niitaka)

Kim, Won Advisor: Prof. Kim, Kyong-Su, Ph.D Department of Food and Nutrition Graduate School of Chosun University

This study was performed to examine the effect of irradiation (gamma ray, electron ray) on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and to verify the change of volatile flavor components according to the storing period after irradiation. Volatile flavor components from pear were extracted using SDE apparatus and analyzed by GC/MS. Components of 46 were identified in control and 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1 and 3 kGy, together with 46, 48, 53, 52 and 48 components in irradiated samples by gamma-ray at 0.25, 0.5, 1 and 3 kGy were identified, respectively. Hexanal, n-hexanal, (E)-hexanal were identified as major volatile flavor components of all samples, it was turned out to be C6 compound. The characteristic volatile flavor components of irradiated pear by gamma-ray or electron beam were similar to those of control, and effects according to irradiation source were not difference. Also there was no sensible change on volatile flavor components in pear after storage at 4℃ for 30 days. We evaluated the interrelation between irradiation (gamma ray or electron beam) on the volatile flavor components which contribute to consumer receptivity. As a result of sensory evaluation, we could find out that the preference tends to be higher at a low level of radiation dose under 1 kGy, than control but there was no differ significantly. Therefore, treatment of irradiation by gamma-ray or electron beam at low level radiation dose under 1 kGy was considered as the effective method to improve extermination of vermin and the shelf-stability of pear without deterioration.