Abstract
Ionising radiation is a potential method for microbial decontamination of spices, and a method for the detection of irradiated spices is required. The steam-distilled volatile oils of black pepper from three sources, untreated and treated with 10, 20 and 30 kGy doses of gamma radiation, were compared. The effect of post-irradiation storage times of 1, 30 and 90 days at 24°C was also determined. The composition of the volatile oils was analysed by capillary gas chromatography. No systematic change was observed in the volatile oil content with radiation dose or storage time. Principal components analysis of the GC data showed clear differentiation between control and irradiated samples of two peppers immediately after treatment. Upon storage, the differences became smaller. The third pepper sample showed few changes due to radiation.
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