Abstract
The volatile compounds from cooked potato irradiated with doses of about 10 K and 100 K rad weredetermined by gas chromatography and chemical derivatization immediately after irradiation.No significant differences were observed between the volatile compounds 10 K rad radiated potato and that from the control; compounds recognized were acetaldehyde, propyonaldehyde, acrorein, acetone, iso-butylaldehyde, butylaldehyde, valeraldehyde, hydrogen sulfide and methyl mercaptan.treatment with doses of 100 K rad yielded the increase of volatile compounds, especially acetaldehyde, propyonaldehyde, iso-butylaldehyde, butylaldehyde, and iso-valeraldehyde.
