Chemical and Microbial Quality of Irradiated Ground Ginger

L. S. ANDREWS, K. R. CADWALLADER, R. M. GRODNER, H. Y. CHUNG

Research output: Contribution to journalArticlepeer-review

Abstract

Fresh ground ginger was irradiated with a 10‐kGy ionizing radiation dose from a Cobalt‐60 source. Gamma radiation decreased most of the extractable volatile flavor components. Those known to contribute to typical ginger flavor, e.g., zingiberene, β‐sesquiphellandrene, β‐bisabol‐ene, famesene isomers, arcurcumene, and α‐cubebene, decreased 27–59% following irradiation. Most odors recognized through gas chromatography/olfactometry produced similar patterns from irradiated and non‐irradiated samples. The radiation treatment reduced the aerobic microbial population from 108 to 101 CFU/g. Sensory qualities of flavor, color and odor of ginger powder were similar for treated and untreated ginger.

Original languageEnglish (US)
Pages (from-to)829-832
Number of pages4
JournalJournal of food science
Volume60
Issue number4
DOIs
StatePublished - Jul 1995
Externally publishedYes

Keywords

  • aroma
  • gamma irradiation
  • ginger
  • microbial quality
  • zingiberene

ASJC Scopus subject areas

  • Food Science

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