Effect of gamma-irradiation and extrusion on the physicochemical, thermal and aroma-active compounds of rice flour
Radiation Physics and Chemistry, cilt.195, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 195
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.radphyschem.2022.110061
- Dergi Adı: Radiation Physics and Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, INSPEC, Metadex, Pollution Abstracts, Civil Engineering Abstracts
- Anahtar Kelimeler: Gamma-irradiation, Rice flour, Aroma -active compounds, Clean label, Extrusion
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Food irradiation seems to be an effective and safe method for preventing microbial and insect contamination in cereals. Interestingly, the determination of the aroma-active compounds in irradiated and extruded rice flour does not yet exist. This study aimed to investigate aroma and aroma-active compounds of non-irradiated rice flour (NIRF) and irradiated and processed rice flour (IPRF) by the SPME method combined with GC-MS-O. In the present study, twenty-three aroma-active compounds in the NIRF sample while fifteen in the IPRF sample were identified with 1.6–4.9 odor intensity scores. Hexanal [4.9], nonanal [4.4], heptanal [3.9], decanal [3.3], 3-Octen-2-one [3.1] and were detected as key odorants in all samples. Whereas, 2-penthylfuran [3.8], octanal [3.8], nonanal [4.5], and benzaldehyde [2.1] were clearly higher in the IPRF sample, considering NIRF. The amount of hexanal which can be considered as irradiation odor (IO), has been increased due to the food irradiation process.