Determination of volatiles produced during radiation processing in Laurus cinnamomum

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dc.contributor.authorSALUM, D.C.pt_BR
dc.contributor.authorARAUJO, M.M.pt_BR
dc.contributor.authorFANARO, G.B.pt_BR
dc.contributor.authorPURGATTO, E.pt_BR
dc.contributor.authorVILLAVICENCIO, A.L.C.H.pt_BR
dc.coverageInternacionalpt_BR
dc.date.accessioned2014-07-15T13:41:00Zpt_BR
dc.date.accessioned2014-07-30T11:46:31Z
dc.date.available2014-07-15T13:41:00Zpt_BR
dc.date.available2014-07-30T11:46:31Z
dc.date.issued2009pt_BR
dc.description.abstractIn order to protect food from pathogenic microorganisms as well as increase its shelf-life, while keeping sensorial properties (e.g., odor and taste), which are important properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. Possible changes in the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties, in order to allow better application of the irradiation technology. The aim of the present study was to analyze volatile formation on cinnamon (Laurus cinnamomum) samples after gamma irradiation. These samples were irradiated into plastic packages using a 60Co facility. Radiation doses applied were 0, 5, 10, 15, 20 and 25 kGy. For the analysis of the samples, solid-phase microextraction (SPME) was applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation showed the highest decrease in volatile compounds. For L. cinnamomum, the irradiation decreased volatile compounds by nearly 56% and 89.5%, respectively, comparing to volatile from a sample which had not been previously irradiated.
dc.format.extent635-637pt_BR
dc.identifier.citationSALUM, D.C.; ARAUJO, M.M.; FANARO, G.B.; PURGATTO, E.; VILLAVICENCIO, A.L.C.H. Determination of volatiles produced during radiation processing in Laurus cinnamomum. <b>Radiation Physics and Chemistry</b>, v. 78, n. 7-8, p. 635-637, 2009. DOI: <a href="https://dx.doi.org/10.1016/j.radphyschem.2009.03.066">10.1016/j.radphyschem.2009.03.066</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/4795.
dc.identifier.doi10.1016/j.radphyschem.2009.03.066
dc.identifier.fasciculo7-8pt_BR
dc.identifier.issn0969-806Xpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0001-6199-7877
dc.identifier.urihttp://repositorio.ipen.br/handle/123456789/4795pt_BR
dc.identifier.vol78pt_BR
dc.relation.ispartofRadiation Physics and Chemistrypt_BR
dc.rightsopenAccessen
dc.subjectcobalt 60pt_BR
dc.subjectfoodpt_BR
dc.subjectgamma radiationpt_BR
dc.subjectherbspt_BR
dc.subjectmicroorganismspt_BR
dc.subjectodorpt_BR
dc.subjectplasticspt_BR
dc.subjectradappertizationpt_BR
dc.subjectradiation dosespt_BR
dc.subjectspicespt_BR
dc.subjectstorage lifept_BR
dc.subjectvolatilitypt_BR
dc.titleDetermination of volatiles produced during radiation processing in Laurus cinnamomumpt_BR
dc.typeArtigo de periódicopt_BR
dspace.entity.typePublication
ipen.autorANNA LUCIA CASANAS HAASIS VILLAVICENCIO
ipen.autorGUSTAVO BERNARDES FANARO
ipen.autorMICHEL MOZEIKA ARAUJO
ipen.autorDÉBORA CHRISTINA SALUM
ipen.codigoautor1372
ipen.codigoautor3476
ipen.codigoautor3147
ipen.codigoautor3971
ipen.contributor.ipenauthorANNA LUCIA CASANAS HAASIS VILLAVICENCIO
ipen.contributor.ipenauthorGUSTAVO BERNARDES FANARO
ipen.contributor.ipenauthorMICHEL MOZEIKA ARAUJO
ipen.contributor.ipenauthorDÉBORA CHRISTINA SALUM
ipen.date.recebimento10-04pt_BR
ipen.identifier.fi1.149pt_BR
ipen.identifier.ipendoc14852pt_BR
ipen.identifier.iwosWoSpt_BR
ipen.range.fi0.001 - 1.499
ipen.type.genreArtigo
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relation.isAuthorOfPublicationc1579b4c-7099-4a04-92e5-458b278bd869
relation.isAuthorOfPublication27996659-e74d-4650-997b-898cf2209cb4
relation.isAuthorOfPublication8e1ee1da-7fc8-4d8d-b787-f8ccd5c7d59a
relation.isAuthorOfPublication.latestForDiscovery8e1ee1da-7fc8-4d8d-b787-f8ccd5c7d59a
sigepi.autor.atividadeSALUM, D.C.:3971:750:Spt_BR
sigepi.autor.atividadeARAUJO, M.M.:3147:210:Npt_BR
sigepi.autor.atividadeFANARO, G.B.:3476:210:Npt_BR
sigepi.autor.atividadeVILLAVICENCIO, A.L.C.H.:1372:210:Npt_BR
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