Premium
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.