Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

J. Sádecká, E. Kolek, Z. Salková, J. Petríková and M. Kováč
Additional contact information
J. Sádecká: Food Research Institute, Bratislava, Slovak Republic, *E-mail: sadecka@vup.sk
E. Kolek: Food Research Institute, Bratislava, Slovak Republic, *E-mail: sadecka@vup.sk
Z. Salková: Food Research Institute, Bratislava, Slovak Republic, *E-mail: sadecka@vup.sk
J. Petríková: Food Research Institute, Bratislava, Slovak Republic, *E-mail: sadecka@vup.sk
M. Kováč: Food Research Institute, Bratislava, Slovak Republic, *E-mail: sadecka@vup.sk

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S342-S345

Abstract: The influence of ionizing radiation treatment with different doses (5 kGy, 10 kGy and 30 kGy) of γ-rays on the microbial decontamination of powdered black pepper was investigated. It was found out that a dose of 5 kGy is sufficient to achieve a total viable count of microbial contamination. Subsequently the effect of γ-irradiation dose on the possible changes in composition of the black pepper essential oil and simultaneous potential alterations in its organoleptic quality (flavour) were studied. No significant changes in the volatile oil compounds content were observed with the radiation doses of 5 kGy and 10 kGy. Ionizing dose of 30 kGy resulted in triple increase of caryophyllene oxide concentration in compare with an untreated sample. The olfactometric analysis showed non-significant changes in flavour.

Keywords: gamma-irradiation; black pepper; volatile oil; GC; olfactometry (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10697-cjfs

DOI: 10.17221/10697-CJFS

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