Off-odor Study with γ-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses

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 sul...

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Bibliographic Details
Published in:Journal of food science 2003-05, Vol.68 (4), p.1259-1264
Main Authors: Yoo, S.R, Min, S, Prakash, A, Min, D.B
Format: Article
Language:English
Subjects:
Biological and medical sciences
dimethyl sulfide
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
headspace volatile compounds
irradiation
off odors
off-odor
orange juice
sensory evaluation
sulfur compounds
volatile compounds
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Summary: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.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb09636.x