This study was aimed to investigate the effects of electron beam irradiation on volatile flavor profile of Elettaria cardamomum (L.) Maton., from Pakistan. The volatile flavor compounds of non-irradiated and 1, 5, 10 and 20 kGy E-beam irradiated samples were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatography mass spectrometry (GC-MS). Volatile flavor compounds were slightly changed by E-beam irradiation as some of the components showed a minor increase or decrease in concentration after ionization treatment. A total of 136 (10684.15 mg/kg) volatile flavor compounds were detected in non-irradiated control samples which decreased to 133 for 1 kGy (11068.61 mg/kg), remained the same 136 for 5 kGy (10884.10 mg/kg) and 10 kGy (11762.52 mg/kg), and increased to 137 for 20 kGy (10973.78 mg/kg) E-beam irradiated samples. There was no major change observed in the application of E-beam irradiation treatment of the samples compared to the non-irradiated ones. E-beam irradiation was therefore concluded to have no adverse effect on the volatile flavor of Elettaria cardamomum (L.) Maton and doses up to 20 kGy were declared not to interfere with the flavor perception of consumers.

Naeem Khan, Nargis Jamila, Ji Yeon Choi, Eun Yeong Nho, Muhammad Imran, Iqbal Hussain, In Min Hwang and Kyong Su Kim