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

• 作 者: Won Kim Sung-Lye Shim Keun-Young Ryu Su-Hyeong Yang Hyun-Pa Song Bum-Soo Han Kyong-Su Kim
• 机 构: Department of Food and Nutrition, Chosun University,KOREA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年1期

　　This study was performed to examine the etfects ot 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.