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Formation of Malonaldehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing Radiation
Author(s) -
And X. Fan,
Thayer D.W.
Publication year - 2002
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/j.1365-2621.2002.tb08770.x
Subject(s) - acetaldehyde , chemistry , formaldehyde , ionizing radiation , pasteurization , irradiation , sulfite , food science , organic chemistry , physics , nuclear physics , ethanol
We investigated the effects of ionizing radiation on the formation of malonaldehyde (MA), formaldehyde (FA), and acetaldehyde (ACT) in apple juice. The formation of MA, FA, and ACT in both pasteurized and fresh juice increased with radiation dose. The G values (number of species formed per 100 eV absorbed) for MA, FA, and ACT in pasteurized juice were 0.0056, 0.061, and 0.044, respectively. MA concentration decreased rapidly during storage at 5°C, while ACT and FA did not. Irradiation‐induced formation of MA, FA, and ACT decreased with decreasing irradiation temperature. Exclusion of oxygen during irradiation reduced formation of ACT and FA, but not MA. Adding 1000 ppm of ascorbate, sorbate, or sulfite to juice before irradiation also decreased MA formation.