Flavour changes in gamma irradiated grapefruit
article
The effect of gamma irradiation on the volatile components, physicochemical properties and organoleptic attributes of grapefruit juice extracted from fruits in the dose range 0??50-1??0 kGy was studied. Sensory evaluation of the juice of gamma-irradiated grapefruits after 4 weeks' storage showed that the effect of the irradiation was not greater than that of the storage. The physico-chemical properties (pH and Brix acidity ratio) of the juice indicate that the radiation effects counteract the storage effect. No radiolytic volatile compounds were found in the extracts of the juice in concentrations above 1 ??g litre-1. Doses of 0??50 and 0??75kGy did not result in considerable changes of the concentrations of the volatile components, either immediately after irradiation or after being stored for 4 weeks at 12 ?? 1??C. ?? 1986.
TNO Identifier
230180
ISSN
03088146
Source
Food Chemistry, 21(3), pp. 183-193.
Pages
183-193
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