Effect of γ-Irradiation on the Enzymatic Formation of Odor and Pungent Taste in Onion

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The effects of γ-irradiation on the enzymatic formationof characteristic odor and pungent taste in onion were investigated.It is well known that their formation dependupon the degradation of the precursor amino acid, S-alkyl-Lcysteinesulf oxide. by action of its lvase existing in onion. When irradiated with low dose rate (5×104rad per hour), the enzyme activity in the irradiated onion was notso decreasedwithin the absorbed dose of 1×105rad of dosescompared with that in the unirradiated one. The enzymesolutions prepared from the onions were irradiated under thesame condition mentioned above, and the activity exhibitedthe same tendency as in case of irradiated onions. Whenan aqueous solution of the substrate (S-alkyl-L-cysteinesulfoxide) was irradiated, its decomposition was observedabove the dose of 2×104rad of doses and a numher of productswere detected by ninhydrin color reaction on cellulose plate.
日本食品照射研究協議会の論文