EFFECT OF ELECTRON-BEAM IRRA-DIATION ON FLAVOR COMPONENTS IN APPLE(MALUS DOMESTICA)

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：xiao_zhuang_lin

【摘要】

：

【作者】

：

Won Kim Keun-Young Ryu Sung-Lye Shim Min-Seok Jung Hye-Young Seo Bum-Soo Hart Kyong-Su Kim

【机构】

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Department of Food and Nutrition,Chosun University

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年1期

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　　This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Apple (Malus domestica) and on their changes according to storing period following irradiation.Volatile flavor components in apple were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS.66 components were identified in control and irradiated samples by electron beam at 0.25,0.5,0.75,and 1 kGy,respectively.

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EFFECT OF ELECTRON-BEAM IRRA-DIATION ON FLAVOR COMPONENTS IN APPLE(MALUS DOMESTICA)

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