Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)
J. Sádecká, E. Kolek, Z. Salková, J. Petríková, M. Kováčhttps://doi.org/10.17221/10697-CJFSCitation:J. Sádecká, E. Kolek, Z. Salková, J. Petríková, M. Kováč (2004): Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.). Czech J. Food Sci., 22: 342-345.
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.
gamma-irradiation; black pepper; volatile oil; GC; olfactometry