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

Sanyal Bhaskar | Zendy; Ahn JaeJun | Zendy; Maeng JeongHwan | Zendy; Kyung HyunKyu | Zendy; Lim HaKyeong | Zendy; Sharma Arun | Zendy; Kwon JoongHo | Zendy

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

Author(s) -

Sanyal Bhaskar,

Ahn JaeJun,

Maeng JeongHwan,

Kyung HyunKyu,

Lim HaKyeong,

Sharma Arun,

Kwon JoongHo

Publication year - 2014

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/1750-3841.12571

Subject(s) - electron paramagnetic resonance , fourier transform infrared spectroscopy , irradiation , spectroscopy , electronic nose , chemistry , analytical chemistry (journal) , infrared spectroscopy , nuclear chemistry , absorption spectroscopy , materials science , nuclear magnetic resonance , chromatography , optics , organic chemistry , nanotechnology , physics , quantum mechanics , nuclear physics

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.

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