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Involvement of Volatile Sulfur Compounds in Ionizing Radiation‐induced Off‐odor of Fresh Orange Juice
Author(s) -
Fan X.
Publication year - 2004
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.1365-2621.2004.tb09905.x
Subject(s) - methanethiol , odor , dimethyl disulfide , chemistry , dimethyl trisulfide , hydrogen sulfide , dimethyl sulfide , orange juice , sulfur , carbon disulfide , irradiation , food science , gas chromatography , ionizing radiation , chromatography , organic chemistry , physics , nuclear physics
The influences of ionizing radiation on volatile sulfur compounds in fresh Valencia orange juice were analyzed using gas chromatography (GC)‐pulsed flame photometric detection and sensory evaluation. Methyl sulfide (MS) and methanethiol (MT) were induced most, followed by dimethyl disulfide and dimethyl trisulfide. Carbon disulfide was reduced by irradiation, while hydrogen sulfide was not consistently affected. Sensory evaluation indicated that the odor of irradiated juice differed from the nonirradiated samples at 0.5, 1, 2, or 3 kGy. Addition of the 2 major irradiation‐induced sulfur compounds (MS and MT) into fresh juice changed the juice odor, indicating that those 2 compounds were probably involved in the development of irradiation‐induced off‐odor.