Effects of electron beam irradiation on cork volatile compounds by gas chromatography mass spectrometry

The effects of electron beam irradiation on cork volatile compounds was stu died at different doses (25, 100, 1000 kGy), Volatiles we:re isolated from cork using the dynamic headspace-sampling technique, then identified by gas chromatography-mass spectrometry (GC-MS). Similar gas chromatographic prof iles were obtained for non-irradiated and irradiated corks. Quantitative di fferences induced by the three doses were evaluated by calculating peak are as for each compound identified. The quantitative differences between non-i rradiated corks and those irradiated at 25 kGy were significant for only a few substances, when:as significant quantitative differences were found in samples irradiated at 100 and 1000 kGy. For these doses, the content of vol atile compounds generally increased, especially that of aliphatic hydrocarb ons and carbonyl compounds. The behaviour of radiolytic hydrocarbons indica tes that the mechanisms proposed for their formation in irradiated foods co uld take place even in cork.