| Abstract
| - Consumption of salsas and dishes containing cilantro has been linked to several recent outbreaks offood-borne illness due to contamination with human pathogens. Ionizing irradiation can effectivelyeliminate food-borne pathogens from various vegetables including cilantro. However, the effect ofirradiation on aroma of fresh cilantro is unknown. This study was conducted to investigate the effectof irradiation on volatile compounds of fresh cilantro leaves. Fresh cilantro leaves (Coriandrum sativumL) were irradiated with 0, 1, 2, or 3 kGy γ radiation and then stored at 3 °C up to 14 days. Volatilecompounds were extracted using solid-phase microextraction (SPME), followed by gas chromatographic separation and mass spectra detection at 0, 3, 7, and 14 days after irradiation. Most of thevolatile compounds identified were aldehydes. Decanal and (E)-2-decenal were the most abundantcompounds, accounting for more than 80% of the total amount of identified compounds. The amountsof linalool, dodecanal, and (E)-2-dodecenal in irradiated samples were significantly lower than thosein nonirradiated samples at day 14. However, the most abundant compounds [decanal and (E)-2-decenal] were not consistently affected by irradiation. During storage at 3 °C, the amount of mostaldehydes peaked at 3 days and then decreased afterward. Our results suggest irradiation of freshcilantro for safety enhancement at doses up to 3 kGy had minimal effect on volatile compoundscompared with the losses that occurred during storage. Keywords: Irradiation; cilantro; volatile; storage
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