An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy

作者：Sanyal Bhaskar; Ahn Jae Jun; Maeng Jeong Hwan; Kyung Hyun Kyu; Lim Ha Kyeong; Sharma Arun; Kwon Joong Ho^*

来源：Journal of Food Science, 2014, 79(9): C1656-C1664.

DOI：10.1111/1750-3841.12571

• detection
• electronic nose
• EPR spectroscopy
• food irradiation
• FTIR

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices.

• 出版日期2014-9