Abstract
The effect of irradiation on selected volatile constituents of Manchego cheese was examined by solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS). An optimization process of the SPME procedure was carried out by considering different fiber types, extraction temperatures, and exposure times. As a result, CAR/PMDS, 40 °C and 30 min were the experimental conditions selected. The SPME-GC–MS analysis of Manchego cheese samples non-irradiated and irradiated with doses lower than 3.0 kGy demonstrated that the volatile composition is not affected by irradiation. However, the application of irradiation doses ranging between 3.0 and 8.0 kGy resulted in a modification of Manchego cheese volatiles, which increased with the dose applied.
Published Version
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