Elsner T, Rothweiler B, Marx F, Pfeilsticker K
Institut für Lebensmittelwissenschaft und Lebensmittelchemie der Universität Bonn, Germany.
Z Lebensm Unters Forsch. 1996 Jan;202(1):63-5. doi: 10.1007/BF01229687.
Chicken breast was irradiated with doses of 3, 5, and 7 kGy. Headspace gas chromatographical analysis demonstrated the tendency that the amounts of volatile compounds (mainly pentanal, hexanal and heptanal) are higher in irradiated samples in comparison with non irradiated. Statistical evaluation of the gas chromatograms by discriminant analysis enabled the detection of irradiation. Unknown samples could be classified in the groups "un-irradiated" or "irradiated" in most cases.
鸡胸肉分别用3、5和7千戈瑞的剂量进行辐照。顶空气相色谱分析表明，与未辐照样品相比，辐照样品中挥发性化合物（主要是戊醛、己醛和庚醛）的含量有更高的趋势。通过判别分析对气相色谱图进行统计评估能够检测出辐照情况。在大多数情况下，未知样品能够被归类为“未辐照”或“辐照”组。
