An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices.

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices.

Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, essential oil yield and essential oil composition were determined. Microbial load was not detectable after 12kGy irradiation of all samples. Irradiation resulted in significant changes in colour values of rosemary and black pepper. The discolouration of the irradiated black pepper was lower in modified atmosphere packaging (MAP) compared to air packaging. Essential oil yield of irradiated black pepper and cumin was lower in air packaging compared to MAP. Gamma-irradiation generally decreased monoterpenes and increased oxygenated compounds, but the effect was lower in MAP. Overall, spices should be irradiated under an O2-free atmosphere to minimise quality deterioration.

Identification and dose assessment of irradiated cumin by EPR spectrometry.

The use of electron paramagnetic resonance spectroscopy to accurately distinguish irradiated from unirradiated cumin and assess the absorbed dose to radiation-processed cumin is examined. The results were successful for identifying both irradiated and unirradiated cumin. Additive reirradiation of the cumin produces a reproducible dose response function, which can be used to assess the initial dose by back-extrapolation. Third-degree polynomial and exponential functions were used to fit the EPR signal/dose curves. It was found that the 3rd degree polynomial function provides satisfactory results without correction for decay of free radicals. The exponential fit to the data cannot be used without correction of decay of free radicals. The stability of the radiation-induced EPR signal of irradiated cumin was studied over a storage period of 6 months. The additive reirradiation of some samples was carried out at different storage times (10, 20 and 30 days) after initial irradiation.