Identification of radiolytic marker compounds in the irradiated beef extract powder by volatile analysis

In order to develop a new detection method for marker compounds from irradiated powdery foods, two different extraction methods such as solid phase microextraction (SPME) and purge and trap (P&T) methods, were used to detect radiolytic volatile compounds as marker compounds by testing beef extract powder. Beef extract powder was irradiated using a 60Co source (γ-irradiation) at 1, 3, 5 and 10 kGy, and then divided into 0 and 30 days of storage (30±1 °C). In 0 day of storage, each concentration of 1,3-bis(1,1-dimethylethyl)benzene as a marker compound detected simultaneously by the extraction methods, increased linearly with irradiation dose (p<0.05) and had the same trend after 30 days of storage. Meanwhile, four other compounds such as tridecane, hexadecane, 2-octene and 2-decanone were excluded from possible marker compounds because these compounds were detected initially but soon disappeared. Another reason is that these compounds were detectable in non-irradiated samples. In this study, therefore, 1,3-bis(1,1-dimethylethyl) benzene was selected as a maker compound in irradiated beef extract powder.