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The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 °C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelflife of fresh and marinated pork loin with no changes in the odor of the products.  Se ha utilizado la cromatografía de gases/espectrometría de masas, la extracción mediante purga y trampa para estudiar los compuestos volátiles de lomo de cerdo fresco y adobado, tratados con electrones acelerados (1 y 2 kGy) y almacenado en refrigeración (4 y 8 °C) bajo diferentes atmósferas (aire, vacío y atmósfera modificada). Se observaron diferencias importantes entre las muestras de lomo fresco y adobado pero, en general, solo pequeñas diferencias fueron observadas en algunos compuestos volátiles de ambos tipos de lomo debidas al efecto de la temperatura, tiempo de almacenamiento, tipo de atmósfera o dosis de radiación. Se ha concluido que la aplicación de electrones acelerados es una tecnología muy eficaz para ampliar la vida útil del lomo de cerdo fresco y adobado sin que se detecten cambios en el olor de los productos

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage