Abstract
The experiment was carried out to determine the radiation- induced flavor of some horticultural products (apple pulp, apple jam and dried bananas), which were bleached at the doses of 0.5-2.0 Mrad by gamma rays.
Gas chromatographic analyses indicated the increasing of volatile carbonyl compounds: acetaldehyde, n-propylaldehyde and n-butylaldehyde in irradiated apple pulp;n-propylaldehyde and acetone in irradiated apple jam;acetaldehyde and acetone in irradiated dried bananas (Fig. 1-3 and Table 1). Ultraviolet absorption spectra of the distillate obtained by water vapor distillation of apple pulp, apple jam and dried bananas also showed the increase of carbonyl compounds in irradiated samples (Fig. 4-6).In the distillate of irradiated apple pulp, the large amount of carbonyl compound as acetaldehyde was detected (Table 2). Organoleptic evaluation showed the intensive off-flavor in apple pulp irradiated at the dose of 2.0 Mrad, but not in other irradiated products (Table 3-5).
