Effect of electron-beam irradiation on flavor components in pear (Pyrus pyrifolia cv. Niitaka)

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 2, 2008, Pages 195-202

  Kim, Won ^a   Shim, Sung Lye ^a   Ryu, Keun Young ^a   Jun, Sam Nyeo ^a   Jung, Chan Hee ^a   Seo, Hye Young ^b   Song, Hyun Pa ^c   Kim, Kyong Su ^a  

^a Chosun University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Chungnam National University   (South Korea)

Author keywords

Electron beam; GC MS; Pyrus pyrifolia cv. Niitaka; Volatile flavor components

Indexed keywords

PYRUS; PYRUS PYRIFOLIA;

EID: 45749089744     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.2.195     Document Type: Article

References (32)

1. Rural Development Administration. 2007. The technical development strategy of a main item for enhance their competitiveness of agricultural and stockbreeding products against FTA. Seoul. Korea. p 588-603.
2. Kwon JH, Chung HW, Kwon YJ. 2000. Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest at Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance. Daejeon, Korea. p 209-254.
3. Kwon YJ, Huh EY, Kwon JH, Byun MW. 1999. The present quarantine situation of imports & exports agricultural products and the prospect of irradiation technology use. Food Science and Industry 32: 80-90.
4. ICGFI. 1999. Facts about food irradiation. A series of fact sheets from the international consultative group on food irradiation, Vienna.
5. UNEP. 1995. Montreal protocol on substances that deplete the ozone layer. 1994 Report of the Methyl Bromide Technical Options Committee. p 1-294.
6. Seo ST, Akamine EK, Goo TTS, Harris EJ, Lee CYL. 1979. Oriental and mediterranean fruit flies: fumigation of papaya, avocado, tomato, bell pepper, eggplant and banana with phosphine. J Econ Entomol 72: 354-359.
7. Hatton TT, 1982. Cubbedge RH, Windeguth DL, Spalding DH. 1982. Phosphine as a fumigant for grapefruit infested by caribbean fruit fly larvae. Proc Fla State Hortic Soc 95: 221-224.
8. Johnson J, Marcotte M. 1999. Irradiation control of insect pests of dried fruits and walnuts. Food Technol 53: 46-51.
9. Delincee II. 1998. Detection of irradiated food: DNA fragmentation in grapefruits. Radiat Phys Chem 52: 135-139.
10. Kader AA. 1986. Potential applications of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technol 40: 117-121.
11. Schultz TH, Flath RA, Mon TR, Enggling SB, Teranishi R. 1977. Isolation of volatile components from a model system. J Agric Food Chem 25: 446-449.
12. Nickerson GB, Likens ST. 1966. Gas chromatography evidence for the occurrence of hop oil components in beer. J Chromatogr 21: 1-5.
13. Robert PA. 1995. Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, Illinois, USA.
14. Davies NW. 1990. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20-M phases. J Chromatogr 503: 1-24.
15. Sadtler Research Laboratories. 1986. The sadder standard gas chromatography retention index library. Sadder, USA.
16. Association of Korean Standardization. 1992. General Method of Organoleptic Test. KS A7001.
17. Hultin HO, Proctor DE. 1961. Changes in some volatile constituents of the banana during ripening, storage and processing. Food Technol 15: 440-444.
18. Drawert F, Heima W, Emberger R, Tressl R. 1966. Biogenesis of aroma compounds in plant and fruit. II. Enzymatic formation of 2 hexanal and their precursors. Liebigs Ann Chem 094: 200-208.
19. Horvat RJ. Chapman GW. 1990. Comparison of volatile compounds from peach fruit and leaves (cv. Monroe) during maturation J Agric Food Chem 38: 1442-1444.
20. Ismail HM, Williams AA, Tacknott OG. 1981. The flavor of plums ( Prunos domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. J Sci Food Agric 32: 613-619.
21. Hatanaka TK, Sebiya J, Inouje S. 1982. Solubilization and properties of the onzyme cleaving 13-L-hydroperoxylinoleic acid in tea leaves, Phytochem 21: 13-17.
22. Kazenica ST Hall RM. 1970. Flavor chemistry of tomato volatiles. J Food Sci 35: 519-530.
23. Tang J, Zhang Y, Hartman T, Rosen RT, Ho CT. 1990. Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.). J Agric Food Chem 38: 1937-1940.
24. George AB. 1995. Fencroli's Handbook of Flavor Ingredients. 3rd ed. CFC Pess, Boca Raton, USA.
25. Lee HJ, Park ER, Kim SM, Kim KY, Kim KS. 1998. Volatile flavor components in various varieties of pear (Pyrus pyrifolia N.). Korean J Food Sci Technol 30: 1006-1011.
26. Suwanagul A, Richardson DG. 1998. Identification of head-space volatile compound from different pear (Pyrus communis L.) varieties. Acta Horticulturace 475: 605-623.
27. Norton ID, Macleod AJ. 1990. Food flavors part C. In The Flavor of Fruits. Elsevier, N.Y.
28. Da Cruz Francisco T. Iarvenpaa EP, Huopalahti R, Sivik B. 2001. Comparizon of Eucalyptus cumaldulensis Dehn. oils from Mozambique as obtained by hydrodistillation and supercritical carbor dioxide extraction. J Agric Food Chem 49: 2339-2342.
29. Kim YS, Oh HI. 1993. Volatile flavor components of traditional and commercial kochujang. Korean J Food Sci Technol 25: 494-501.
30. Chung MS, Lee MS. 2003. Analysis of volatile compounds in elsholtzia splendens by solid phase microextraction. Korean J Soc Food Cookery Sci 19: 79-82.
31. 2. J Amer Soc Hort Sci 177: 934-940.
32. Fan X, Argenta L, Matheis J. 2001. Impacts of ionizing radiation on volatile production by ripening gala apple fruit. J Agric Food Chem 49: 254-262.