PJB-2015-228
EFFECT OF GAMMA-IRRADIATION ON THE VOLATILE FLAVOR PROFILE OF FENNEL (FOENICULUM VULGARE MILL.) FROM PAKISTAN
NAEEM KHAN1,2*, NARGIS JAMILA1, JI YEON CHOI2, EUN YEONG NHO2, IQBAL HUSSAIN3 AND KYONG SU KIM2**
Abstract
The volatile flavor compounds of non-irradiated and 1, 5, 10 and 20 kGy γ-irradiated seeds of fennel (Foeniculum vulgare Mill.) from Pakistan were isolated by simultaneous distillation-extraction (SDE) and were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 82 compounds were identified in the non irradiated fennel, with EAnethole (36.74%), Estragole (26.31%), and β-Limonene (15.99%) as the major compounds. The irradiation doses caused slight variations in the number and contents of the volatile components. Though several volatile compounds showed increase after γ-irradiation, the contents of major compounds such as β-Limonene and estrgole were decreased. The overall number of the volatile compounds showed increase up to the recommended irradiation doses of 10 kGy but their contents decreased. In general no major change was noted in the overall major flavor compounds of the subject spice. Therefore the application of γ-irradiation is feasible without any significant qualitative or quantitative loss of volatile flavor compounds when exposed to 10 kGy γ-irradiation.
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