Evaluating Changes in the VOC Profile of Different Types of Food Products After Electron Beam Irradiation

Авторы: Oprunenko Anastasia, Bolotnik Timofey, Ikhalaynen Yuri, Ipatova Victoria, Bliznyuk Ulyana, Borshchegovskaya Polina, Yurov Dmitry, Bolotnik Nadezhda, Kozlova Elena, Chernyaev Alexander, Ananieva Irina, Rodin Igor
Журнал: Applied Sciences
Том: 15
Год издания: 2025
Издательство: MDPI
Местоположение издательства: Basel, Switzerland
Первая страница: 1333
DOI: 10.3390/app15031333
Аннотация: During the development of food radiation processing protocols, one of the aimsis to find an optimal dose range for a specific type of product in which pathogenic microflora are inhibited while biochemical and organoleptic properties are not disturbed. Whenvarious food products are exposed to ionizing radiation, volatile organic compounds(VOCs) are formed. Depending on the radiation dose, the list of VOCs and their contentchange, so they could be considered marker compounds for the description of irradiationrelated processes. This work proposes a universal way to study and compare the profileof volatile compounds in products of animal and plant origin using GC-MS in combination with various data representation techniques, including unsupervised machine learning methods. The VOC profiles of beef, chicken, turkey, fish, and potatoes were examined.
Добавил в систему: Опруненко Анастасия Юрьевна

№	Имя	Описание	Имя файла	Размер	Добавлен
1.	Полный текст		applsci-15-01333.pdf	1,1 МБ	27 января 2025 [oprunenko_anastasiya]
2.	Экспертное_заключение.pdf		Экспертное_заключение.pdf	2,2 МБ	4 февраля 2025 [oprunenko_anastasiya]

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