Evaluation of γ-radiation on oolong tea odor volatiles

• Published in: Radiation physics and chemistry (Oxford, England : 1993) Vol. 81; no. 8; pp. 1152 - 1156
• Main Authors: Fanaro, G.B., Duarte, R.C., Santillo, A.G., Pinto e Silva, M.E.M., Purgatto, E., Villavicencio, A.L.C.H.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2012
• Subjects: Camellia sinensis; Degradation; Food irradiation; Gamma radiation; Gamma rays; Irradiation; Odors; Oolong tea; Organic compounds; Perception; Tea; Volatile organic compounds; Volatile organic compounds; Camellia sinensis; Oolong tea; Food irradiation
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2011.11.061

The aim of this study was to evaluate the gamma radiation effects on odor volatiles in oolong tea at doses of 0, 5, 10, 15 and 20kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The irradiation has a large influence on oolong tea odor profile, once it was identified 40% of new compounds after this process, the 5kGy and 20kGy were the doses that degraded more volatiles found naturally in this kind of tea and the dose of 10kGy was the dose that formed more new compounds. Statistical difference was found between the 5kGy and 15kGy volatile profiles, however the sensorial analysis showed that the irradiation at dose up 20kGy did not interfere on consumer perception. ► Forty percent of compounds identified with odor were formed after irradiation. ► Dose of 5kGy and 20kGy were the radiation dose that degraded more odors compounds. ► Gamma radiation showed has a direct influence on volatile compounds in oolong tea.