EFFECTS OF GAMMA-IRRADIATION ON THE VOLATILE COMPOUNDS OF GINGER RHIZOME (ZINGIBER-OFFICINALE ROSCOE)

被引：23

作者：

WU, JJ

YANG, JS

机构：

[1] NATL TAIWAN OCEAN UNIV,INST MARINE BIOL,CHILUNG,TAIWAN

[2] FOOD IND RES & DEV INST,HSINCHU 300,TAIWAN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 11期

关键词：

GAMMA IRRADIATION; VOLATILE COMPOUND; GINGER RHIZOME;

D O I：

10.1021/jf00047a038

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Gingers were irradiated at a dose of 0.05 kGy to inhibit sprouting and conserve quality. Effects of gamma irradiation on the flavor compounds of ginger were studied. After 3 months of storage after irradiation, the quantities of some major volatile compounds such as alpha-zingiberene, alpha-bergamotene, neral, geranial, and alpha-curcumene were significantly lower in irradiated than in unirradiated ginger, although no difference was found immediately after irradiation. A triangle test showed no difference between irradiated and unirradiated gingers stored for 1 month at ambient temperature but showed significant difference after 5 months of storage.

引用

页码：2574 / 2577

页数：4

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