Gas Chromatographic and Mass Spectral Identification of Some Volatile Components of Gamma-Irradiated Milk Fat

Use of the E-beam radiation to diminish the late blowing of cheese

“…These results may be related to the changes in the volatile profile of radiated milk fat. Several authors (Khatri, Libbey, & Day, 1966;Merritt, Forss, Angelini, & Bazinet, 1967) have reported that irradiation can induce the formation of n-alkanes, oxidised butteroil, saturated hydrocarbons, fatty acids, and lactones. For flavour, significant differences (P < 0.05) among non-irradiated and irradiated were found only in the 3 kGy samples (Table 1) in the triangle analysis carried out after different storage times at 4 C. In the irradiated samples at doses !…”

Food irradiation‐chemistry and applications∗

“…The excited triglycéride molecule can undergo a variety of reactions forming different products, e.g., series of hydrocarbons, aldehydes, methyl, and ethyl esters, in addition to other products of higher molecular weight (63)(64)(65). Irradiation of milk fat in sealed cans under vacuum produced H 2 , CO, CO 2 , C 5 _ 17 nalkane and 1-alkene, C I0 -i8 and Ci 6 _,7 alkadiene, C 5 _i 2 m-alkanals, C )0 gammalactone and C 10 _i2 delta-lactone (66). Radiolytic products from beef, pork, corn, and soybean, olive, safflower, and cotton seed oil irradiated under vacuum with doses ranging from 5 to 60 kGy have been reported (67)(68)(69).…”

Formation of γ and δ lactones in irradiated beef

“…The formation of relatively short chain lactones (C8-C12) as a result of heat treatment has been indicated in various food products (1)(2)(3). The presence of 7 and lactones up to C12 chain length was also indicated in the steam distillate of milk fat irradiated in vacuum (4). In general, the formation of lactones in these studies was shown to be mainly associated with oxidative changes or thermally induced oxidation processes.…”