Production of Volatiles from Amino Acid Homopolymers by Irradiation D.U. AHN

Transcription

1 JFS: Production of Volatiles from Amino Acid Homopolymers by Irradiation D.U. AHN ABSTRACT: Amino acid homopolymers were used to determine production of radiolytic volatiles by irradiation. Many new volatiles were generated, and the amounts of volatiles in amino acid homopolymers changed after irradiation. Each amino acid homopolymer group produced different odor characteristics, but the intensities of odor from all amino acid groups were weak, except for sulfur-containing amino acids. Sulfur-containing amino acids produced various sulfur compounds; the overall odor intensity of irradiated sulfur amino acids was very high and the odor characteristics of sulfur amino acids were similar to irradiation odor of meat. Our results indicated that the contribution of methionine to the irradiation odor would be far greater than that of cysteine. Keywords: irradiation, volatiles, amino acid homopolymers, sulfur amino acids, irradiation odor Introduction OUR STUDIES SHOWED THAT ALL IRRADIATED MEAT PRODUCED characteristic irradiation odor regardless of degree of lipid oxidation. Also, irradiated meat produced more volatiles than nonirradiated meat, and the chromatograms of raw and cooked irradiated meat suggested that lipid oxidation could be responsible for a small part of the off-odor in irradiated meat (Ahn and others 1997; Ahn and others 1998a, 1998b, 1999). Patterson and Stevenson (1995) found that dimethyl trisulfide is the most potent off-odor compound in irradiated chicken meat, followed by cis-3- and trans-6-nonenals, oct-1-en-3- one and bis(methylthio-)methane. Hashim and others (1995) reported that irradiating uncooked chicken breast and thigh produced a characteristic bloody and sweet aroma that remained after the thighs were cooked, but was not detectable after the breasts were cooked. Heath and others (1990) reported that irradiating uncooked chicken breast and leg at 2 or 3 kgy produced a hot fat, burned oil, or burned feathers odor that remained after the thighs were cooked. Chen and others (1999) reported that irradiation before cooking did not influence lipid oxidation of cooked pork during storage. These studies also supported the concept that the changes that occur following irradiation are different from those of warmed-over flavor in oxidized meat, and that other mechanisms such as radiolysis of proteins play an important role in the production of volatiles in irradiated meat. Irradiation of amino acids produced distinct volatile compounds via the radiolytic degradation of amino acids (Jo and Ahn 2000). However, radiolytic degradations of amino acids not only occurred at side chains, but also at amino and carboxyl groups. Thus, the volatile compounds produced from amino acid monomers by irradiation cannot represent the volatiles produced from proteins. To overcome this problem, we used amino acid homopolymers in this study. The objective of this study was to determine the volatile compounds produced from each amino acid polymer by irradiation and the odor characteristics of the irradiated amino acid polymers. Materials and Methods Sample preparation A total of 15 amino acids that included 12 amino acid homopolymers, a dimer, a trimer, and a tetramer were used in this study and were purchased from Sigma Chemical Co. (Sigma Co., St. Louis, Mo., U.S.A.). The molecular weights of these amino acid homopolymers ranged from 2,000 to 40,000 depending upon amino acid. Each individual amino acid (homopolymer or oligomer) (40 mg) was dissolved in 20 ml of citrate-phosphate buffer (100 mm, ph 6.0). Two 10-mL portions were transferred to scintillation vials; one was used as a nonirradiated control and the other was irradiated at 5.0-kGy absorbed dose using an electron beam irradiator (Circe IIIR Thomson CSF Linac, St. Aubin, France). To confirm the target dose, 2 alanine dosimeters per cart were attached to the top and bottom surfaces of a sample vial. Immediately after irradiation, a 2-mL portion of the amino acid (homopolymer or oligomer) solution was transferred to sample vials, flushed with helium gas, and analyzed for volatiles using a purge-and-trap dynamic headspace/gas chromatography-mass spectrometry (GC-MS), and the rest was also portioned and used to evaluate odor characteristics using trained sensory panelists. Four replications were prepared for volatiles. Dynamic headspace/gc-ms method A purge-and-trap apparatus (Precept II and Purge & Trap Concentrator 3000, Tekmar-Dohrmann, Cincinnati, Ohio, U.S.A.) connected to a GC/MS (Hewlett-Packard Co., Wilmington, Del., U.S.A.) was used to analyze volatiles produced (Ahn and others 2001). Sample solution (2 ml) was placed in a 40-mL sample vial, and the vials were flushed with helium gas (40 psi) for 5 s. The sample was purged with helium gas (40 ml/min) for 12 min at 40 C. Volatiles were trapped using a Tenax column (Tekmar- Dohrmann) and desorbed for 2 min at 225 C, focused in a cryofocusing module ( 90 C), and then thermally desorbed into a column for 30 s at 225 C. An HP-624 column (7.5 m x 0.25 mm internal dia, 1.4 m mm nominal; Hewlett-Packard Co), and an HP-Wax column (7.5 m x 0.25 mm internal dia, 0.25 mm nominal) were connected using zero dead-volume column connectors (J & W Scientific, Folsom, Calif., U.S.A.). Ramped oven temperature was used to improve volatile separation. The initial oven temperature of 0 C was held for 2.50 min. After that, the oven temperature was increased to 15 C at 2.5 C per min, increased to 45 C at 5 C per min, increased to 110 C at 20 C per min, increased to 210 C at 10 C per min, then was held for 2.5 min at that temperature. Constant 2002 Institute of Food Technologists Vol. 67, Nr. 7, 2002 JOURNAL OF FOOD SCIENCE 2565

2 Table 1-Production of volatile compounds from acidic Table 3-Production of volatile compounds from aliphatic hydroxyl Poly-aspartic acid 2-Propanone 253 b 1735 a 424 Hexane 295 b 636 a 29 Methyl cyclopentane 0 b 204 a 2 Benzene 352 a 104 b 9 Toluene 0 b 359 a 20 Poly-glutamic acid Acetaldehyde 0 b 5452 a Propanone 366 b 1784 a 316 Hexane Cyclohexane 184 a 0 b 7 Table 2-Production of volatile compounds from aliphatic Poly-alanine Acetaldehyde 979 b 2228 a 91 2-Propanone Acetonitrile 0 b 374 a 7 Acetic acid, methyl ester 1106 a 49 b 109 Hexane 1600 a 929 b 46 Butanal 110 a 0 b 9 Methyl cyclopentane 265 a 195 b 17 Methyl propionate 0 b 522 a 13 Cyclohexane 258 a 0 b 6 Poly-glycine Acetaldehyde 0 b 419 a Propanone a 3752 b Methyl propanal 0 b 409 a 47 Hexane 782 b 1477 a 87 Methyl cyclopentane 174 b 260 a 21 Benzene 0 b 1008 a 31 3-Methyl butanal 0 b 91 a 26 2-Methyl butanal 0 b 78 a 18 Poly-proline 2-Methyl-1-propene 88 a 0 b 9 2-Propanone 4353 a 1227 b 402 Hexane Cyclohexane 991 a 0 b 28 Hexanal 67 a 0 b 4 Toluene 978 a 0 b 60 column pressure at 20.5 psi was maintained. The ionization potential of the mass selective detector (Model 5973; Hewlett-Packard Co.) was 70 ev, and the scan range was 18.1 to 350 m/z. Identification of volatiles was achieved by comparing mass spectral data of samples with those of the Wiley Library (Hewlett-Packard Co.). Standards, when available, were used to confirm the identification by the mass selective detector. The area of each peak was integrated using the ChemStation (Hewlett-Packard Co.), and the total peak area (pa*s x 10 3 ) was reported as an indicator of volatiles generated from the sample. Poly-serine 2-Methyl-1-propene 492 a 0 b 20 Acetaldehyde 0 b 1990 a 35 1,1-Oxybis ethane 0 b 316 a 4 2-Propanone 4229 b a 864 Butanal 193 a 0 b 3 Hexane 1315 a 713 b 74 Cyclopentanol 122 b 349 a 5 Methyl cyclopentane Butanone 334 a 118 b 38 Cyclohexane 1913 a 0 b 20 Toluene 2379 a 0 b 38 Poly-threonine Acetaldehyde b a ,1-Oxybis ethane b a Propanone 0 b a 2086 Hexane 1391 a 788 b 55 Butanal 142 b 228 a 11 2-Butanone 276 b 845 a 28 Acetic acid ethyl ester 475 b 4305 a Ethoxy butane 0 b 90 a 3 Cyclohexane 787 a 0 b 49 2,3-Dihydro-1,4-dioxin 0 b 233 a 7 1,4-Dioxane 0 b 125 a 3 Methyl butyrate 0 b 272 a 20 Toluene 61 a 0 b 2 Odor characteristics Ten trained sensory panelists characterized overall odor characteristics of the samples. Panelists were selected based on interest, availability, and performance in screening tests conducted with samples similar to those to be tested. During training, a lexicon of aroma terms to be used on the ballot was developed. Samples were placed in glass containers, and the sample temperature was brought to 25 C before samples were tested. All treatments were presented to each panelist, and the order of presentation was randomized. Statistical analysis Data were analyzed using the generalized linear model procedure of SAS software (SAS Institute Inc. 1989), and the Student s t-test was used to compare differences between irradiated and nonirradiated means. Mean values and standard error of the means (SEM) were reported. Significance was defined at P < Results and Discussion Acidic amino acid group Methyl cyclopentane and toluene, not found in nonirradiated polyaspartic acid, were produced by irradiation. The amounts of 2-propanone and hexane in irradiated polyaspartic acid increased, but that of benzene decreased after irradiation. Irradiation of polyglutamic acid newly produced acetaldehyde and increased the amount of 2-propanone (Table 1). Neither of the acidic group amino acid homopolymers produced detectable odor after irradiation, however. Aliphatic amino acid group Acetonitrile and methyl propionate were newly produced, and the amount of acetaldehyde increased from polyalanine after irradiation (Table 2). The amounts of acetic acid methyl ester, hexane, butanal, and cyclohexane, however, decreased after irradiation. The odor of irradiated polyalanine was characterized as seaweed odor, but the intensity was very weak. Irradiation of polyglycine produced 5 new volatiles not found in the nonirradiated control: acetaldehyde, 2-methyl propanal, benzene, 2-methyl butanal, and 3-methyl butanal. The amount 2566 JOURNAL OF FOOD SCIENCE Vol. 67, Nr. 7, 2002

3 Table 4-Production of volatile compounds from amide Table 5-Production of volatile compounds from aromatic Poly-asparagine 2-Methyl-1-propene 258 a 0 b 10 2-Propanone 2963 a 729 b 411 Hexane 309 b 813 a 42 Methyl cyclopentane 0 b 419 a 40 Cyclohexane 1923 a 0 b 15 Benzene 0 b 1183 a 11 Toluene 0 b 6385 a 83 Poly-glutamine 2-Methyl-1-propene 465 a 0 b 21 Acetaldehyde 0 b 2029 a 53 1,1-Oxybis ethane 0 b 316 a 5 2-Propanone 4708 b a 648 Butanal 191 a 0 b 4 Hexane 1336 a 649 b 92 Cyclopentanol 121 b 343 a 5 Methyl cyclopentane Butanone 374 a 114 b 37 Cyclohexane 1926 a 0 b 24 Toluene 2355 a 0 b 38 of 2-propanone decreased, but that of hexane increased after irradiation. Irradiated polyglycine produced a weak seashore odor. Irradiation did not produce any new volatiles nor increase the amounts of volatiles in polyproline. Only 2 volatiles, 2-propanone and hexane, remained after irradiation; 2-methyl-1-propene, cyclohexane, hexanal, and toluene detected in nonirradiated polyproline disappeared after irradiation (Table 2). Irradiated polyproline produced a solvent-like odor, but its intensity was very weak. Aliphatic hydroxyl amino acid group Polyserine produced acetaldehyde and 1,1-oxybis ethane after irradiation (Table 3). The amounts of 2-propanone and cyclopentanol increased, but those of hexane and 2-butanone decreased. Two-Methyl-1-propene, butanal, cyclohexane, and toluene were detected in nonirradiated control, but were not found in irradiated polyserine. The odor of irradiated polyserine was characterized as a cattle barn odor. New volatiles produced in polythreonine after irradiation included 2-propanone, 2-ethoxybutane, 2,3-dihydro-1,4-dioxin, and methyl butyrate. The amounts of acetaldehyde, butanal, 2- butanone, and acetic acid ethyl ester increased, but those of 1,1- oxybis ethane, hexane, cyclohexane, and toluene decreased after irradiation (Table 3). The odor of irradiated polythreonine was characterized as a Chinese herbal medicine or as caramel-like. Amide amino acid group Irradiation of polyasparagine produced 2 new volatile compounds, methyl cyclopentane and benzene, and increased toluene and hexane. The amount of 2-propanone decreased after irradiation (Table 4). Irradiated polyasparagine, however, produced no odor. Acetaldehyde and 1,1-oxybis ethane were newly produced from polyglutamine after irradiation. The amounts of 2-propanone and hexane increased, but those of 2-methyl-1-propene, butanal, hexane, 2-butanone, cyclohexane, and toluene decreased after irradiation (Table 4). The odor of irradiated polyglutamine was hospital odor. Poly-tyrosine Acetaldehyde 460 b a 645 Oxirane 1258 a 0 b 57 2-Methyl butane 349 a 0 b 78 Ethanol Propanone 1385 b 3774 a 571 Hexane 525 b 751 a 34 Butanal 100 b 230 a 12 Methyl cyclopentane 87 b 243 a 13 Tetrahydrofuran 0 b 1863 a Methyl-1,3-dioxolane 0 b 107 a 16 Benzene 0 b 986 a 11 Cyclohexene 0 b 78 a 2 2,3-Dihydro-1,4-dioxin 0 b 409 a 28 Toluene 89 b 5299 a Ethyl butanal 179 a 0 b 31 Aromatic amino acid group New volatiles such as tetrahydrofuran, 2-methyl-1,3-dioxalone, benzene, cyclohexane, and 2,3-dihydro-1,4-dioxin were produced after irradiating polytyrosine. The amounts of acetaldehyde, 2-propanone, butanal, methyl cyclopentane, and toluene increased, but those of oxirane, 2-methyl butane, and 2-ethyl butanal decreased (Table 5). The odor of irradiated polytyrosine was characterized as that of seaweed or seashore. Basic amino acid group Irradiation increased the production of acetaldehyde, 2-propanone, hexane, methyl cyclopentane, and toluene, but decreased amounts of 2-methoxy-2-methyl-propane and cyclohexane in polyhistidine (Table 6). Irradiated polyhistidine produced a sweet odor. Irradiation greatly increased the production of acetaldehyde and also newly produced propanal, butanal, 2-methyl dioxalone, and benzene from polylysine. The amounts of cyclopentane and toluene increased, but that of cyclohexane decreased (Table 6). The odor of irradiated polylysine was characterized as somewhat sour, coleslaw, or hospital odor. Sulfur-containing amino acid group No S-containing amino acid homopolymers are available, so glutathione (Glu-Cys-Gly) was used to determine the volatiles produced from cysteine upon irradiation, and Met-Ala for methionine. Irradiation produced 2 sulfur volatiles, carbon disulfide and dimethyl sulfide, in addition to methyl cyclopentane from glutathione (Table 7). The odor of irradiated glutathione was characterized as hard-boiled egg or sulfur, and the odor was strong. Irradiation of Met-Ala produced many more new sulfur volatiles than irradiating glutathione. Mercaptomethane, dimethyl disulfide, methyl thiirane, (methylthio-) ethane, 3-(methylthio)- 1-propene, 2-methyl-2-(methylthio-) propane, ethanoic acid S- methyl ester, dimethyl disulfide, methyl ethyl disulfide, and 2,4- dithiapentane were sulfur volatiles produced from the irradiated Met-Ala. The amounts of other volatiles were also changed by irradiation, but were minor compared to sulfur volatiles. Irradiation of Met-Gly-Met-Met produced a few more nonsulfur volatiles than Met-Ala and the total amount of sulfur compounds from the irradiated Met-Gly-Met-Met was greater than that from the Vol. 67, Nr. 7, 2002 JOURNAL OF FOOD SCIENCE 2567

4 Table 6-Production of volatile compounds from basic Poly-histidine 4,4-Dimethyl-2-oxetanone 385 a 0 b 18 Acetaldehyde 969 b 1382 a 82 2-Propanone 992 b 2137 a Methoxy-2-methyl-propane a b 2181 Hexane 501 b 1037 a 36 Butanal Methyl cyclopentane 65 b 350 a 7 Cyclohexane 2277 a 0 b 28 Toluene 0 b 119 a 15 Poly-lysine 2-Methyl-1-propene 116 a 0 b 8 Acetaldehyde 0 b a 421 Propanal 0 b 460 a 16 2-Propanone Hexane 634 b 1484 a 35 Butanal 0 b 252 a 8 Methyl cyclopentane 242 b 775 a 33 Tetrahydrofuran Cyclohexane 2161 a 0 b 20 2-Methyl dioxolane 0 b 284 a 40 Benzene 0 b 310 a 2 Toluene 122 b 469 a 13 irradiated Met-Ala because of higher methionine content per unit weight (Table 7). The odor of irradiated Met-Ala was much stronger than that of glutathione and was characterized as boiled cabbage, sulfury, or rotten vegetable-like. The odor characteristics of Met-Gly-Met-Met were also similar to those of Met-Ala. Table 7 also suggests that methionine produced far greater amounts of sulfur compounds than cysteine, and is the most important amino acid in the production of irradiation off-odor. Results and Discussion MANY NEW VOLATILES WERE GENERATED AND THE amounts of volatiles produced from amino acid homopolymers were changed after irradiation. The production of many new volatiles from amino acids upon irradiation indicated that more than 1 site in amino acid side chains was susceptible to free radical attack and many volatiles were apparently produced by the secondary chemical reactions after the primary radiolytic degradation of side chains. Only sulfur-containing volatiles, however, produced strong odor that was similar to or close to irradiation odor. The perception of odor from samples containing sulfur volatiles changed greatly depending upon their composition and amounts present in the sample. Although volatiles generally found in all amino acid homopolymers could provide dilution effect or produce interactions with sulfur compounds, their roles in the odor characteristics of irradiated sulfur-containing amino acids are expected to be minor. The result of this study also indicated that sulfur compounds produced by S-containing amino acids such as cysteine and methionine played the major role in irradiation odor. The volatile profiles and sensory characteristics of amino acids (Tables 1 to 8) clearly explained why irradiation odor was different from lipid oxidation odor, and why lipid oxidation was responsible for only a small part of the off-odor in irradiated meat (Ahn and others 1997, 1998b, 1999). Patterson and Stevenson (1995) identified dimethyl trisulfide and bis(methylthio-)methane as the most potent off-odor sulfur compounds in irradiated Table 7-Production of volatile compounds from sulfurcontaining amino acid dimer or oligomers by irradiation Glutathione (g-glu-cys-gly) Carbon disulfide 0 b 589 a 24 Hexane 316 b 496 a 39 Methyl cyclopentane 0 b 82 a 5 Cyclohexane 119 a 0 b 2 Dimethyl disulfide 0 b 214 a 47 Met-Ala 2-Methyl-1-propene 614 a 0 b 11 Acetaldehyde 0 b 2910 a 230 Mercaptomethane 0 b a Propanone 1244 a 0 b 456 Dimethyl sulfide 0 b a Methyl propanol 0 b 114 a 3 Hexane 281 b 1146 a 47 Methyl thiirane 0 b 4177 a 174 (Methylthio) ethane 1376 a 0 b 47 2-Ethoyxy- 2-methyl propane1 299 a 344 b 114 Acetic acid ethyl ester Cyclohexane 1565 a 0 b 13 3-(Methylthio)-1-propene 0 b 186 a 11 Ethanoic acid, S-methyl ester 0 b 106 a 7 2-Methyl-2-(methylthio) propane 86 a 0 b 1 Dimethyl disulfide 5043 b a 9385 Methyl benzene 591 a 0 b 23 Methyl ethyl disulfide 0 b 2221 a 80 2,4-Dithiapentane 0 b 825 a 25 Met-Gly-Met-Met 2-Methyl-1-propene 270 a 0 b 8 Acetaldehyde 2264 a 0 b 224 Mercaptomethane 0 b a 866 Pentanal 0 b 341 a 18 Dimethyl sulfide 0 b a Propanone 4010 a 0 b 289 Acetonitrile 3485 a 356 b 414 Hexane 285 b 780 a 26 2,2-Oxybis propane a 3843 b 183 (Methylthio) ethane 0 b 2053 a 15 2-Butanone 206 a 0 b 35 Acetic acid ethyl ester a b 4084 Cyclohexane 988 a 0 b 21 Benzene 0 b 210 a 1 1-Heptanethiol 0 b 94 a 1 3-(Methylthio)-1-propene 0 b 122 a 1 Ethanethioic acid, S-methyl ester 0 b 170 a 8 2-Butanamine 0 b 156 a 6 2-Methyl-2-(methylthio) propane 92 b 149 a 2 Dimethyl disulfide 1430 b a 1247 Methyl ethyl disulfide 0 b 1935 a 15 Ethyl benzene 0 b a 322 1,3-Dimethyl benzene 0 b a 823 1,4-Dimethyl benzene 0 b a 164 Isopropyl benzene 0 b 725 a 20 chicken meat, but our data indicated that many other sulfur compounds could be produced from methionine and cysteine (Table 7). The volatility of aroma compounds depends on the vapor-liquid partitioning of volatile compounds, which determines the affinity of volatile molecules for each phase (Buttery and others 1973), and the interactions among food components such as carbohydrates and proteins affect the release of volatile compounds in foods (Godshall 1997). Physicochemical conditions of 2568 JOURNAL OF FOOD SCIENCE Vol. 67, Nr. 7, 2002

5 Table 8-Major volatile compounds from irradiated amino acid homopolymers and oligomers and their odor characteristics Amino acid polymer Major volatiles Odor characteristics Poly-aspartic acid 2-propanone, methyl cyclopentane, toluene a no odor Poly-glutamic acid acetaldehyde, 2-propanone sweet, honey Poly-alanine acetonitrile, methyl propionate, acetaldehyde, 2-propanone seaweed Poly-glycine acetaldehyde, 2-methyl propanal, 2-methyl butanal, 3-methyl propanal seashore odor Poly-proline 2-propanone, hexane organic solvent Poly-serine acetaldehyde, 1,1-oxybis ethane, 2-propanone cattle barn odor Poly-threonine acetaldehyde, 2-propanone, acetic acid ethyl ester, 2-ethoxy butane, Chinese herbal medicine 2,3-dihydro-1,4-dioxin, 1,4-dioxin, methyl butyrate, 1,1-oxybis ethane Poly-asparagine methyl cyclopentane, benzene, toluene no odor Poly-glutamine acetaldehyde, 1,1-oxybis ethane, 2-propanone hospital odor Poly-tyrosine acetaldehyde, tetrahydrofuran, 2-methyl-1,3-dioxalane, benzene, toluene, seaweed or seashore cyclohexane, 2,3-dihydro-1,4-dioxin Poly-histidine 2-methoxy-2-methyl propane, toluene sweet Poly-lysine acetaldehyde, propanal, butanal, 2-methyl dioxalone, benzene, 2-propanone coleslaw, sour Glutathione carbon disulfide, dimethyl disulfide, methyl cyclopentane hard-boiled eggs, sulfury Met-Ala acetaldehyde, mercaptomethane, dimethyl sulfide, methyl thiirane, boiled eggs, sulfury 3-(methylthio)-1-propene, ethanoic acid- S-methyl ester, dimethyl disulfide, rotten vegetable methyl ethyl disulfide, 2,4-dithiapentane, 2-methyl propanal Met-Gly-Met-Met mercaptomethane, pentanal, dimethyl sulfide, (methylthio)-ethane, benzene, boiled cabbage, sulfury, 1-heptanethiol, 3-(methylthio)-1-propene, ethanoic acid-s-methyl ester, rotten vegetable dimethyl disulfide, methyl ethyl disulfide, 2-butanamine, 1,3-dimethyl benzene, 1,4-dimethyl benzene, isopropyl benzene, ethyl benzene a Volatiles written in italic did not produce detectable odor at the levels found in the samples foods, which influence conformation of proteins, also are closely related to flavor release (Lubbers and others 1998). Jo and Ahn (1999) reported that the amount of volatiles released from oil emulsion correlated negatively with fat content. The release of nonpolar hydrocarbons was not influenced, but polar compounds, such as aldehydes, ketones, and alcohols, were greatly influenced by water. This indicated that the relative amounts of volatile compounds released from meat systems could be significantly different from those in the aqueous system tested here. However, the results from this study confirmed the sources of volatile compounds critical to irradiation odor reported earlier by Jo and Ahn (2000). Hashim and others (1995) described the characteristic of irradiation odor as a bloody and sweet aroma, and Ahn and others (2000) described it as a barbecued corn-like odor. No single group amino acid homopolymers provided such odor characteristics. The odor intensity of sulfur-containing amino acids was much stronger and stringent than that of other amino acid groups. This indicated that sulfur compounds were the most influential in irradiation off-odor, but volatiles from other amino acid groups also played an important role in overall odor perception. Sulfur compounds have very low odor thresholds and most of them are considered to be the major cause of off-odor. However, some sulfur compounds such as 2-pentylthiophene are important for freshly cooked meat flavor (Tang and others 1983). The amounts of aldehydes, especially those of hexanal and pentanal, are highly correlated with oxidation of lipids (Ahn and others 1998a). This study indicated that some aldehydes such as acetaldehyde, 2-methyl propanal, 3-methyl butanal, and 2-methyl butanal could be newly generated from amino acid side chains after irradiation. Benzene and toluene (methyl benzene) are considered as carcinogens. Irradiation of glycine, asparagine, lysine, and tyrosine newly produced benzene, but irradiation reduced or destroyed toluene in nonirradiated proline, asparagine, glutamine, lysine, serine, and tyrosine. Although toluene was detected in both irradiated and nonirradiated broiler meats (Du and others 2001a, 2001b), it is difficult to assess its human health implications. It is apparent, however, that toluene could be produced from the components naturally present in meat even without irradiation. Conclusion SULFUR COMPOUNDS PRODUCED FROM THE SIDE CHAINS OF MEthionine and cysteine were the most important volatiles for off-odor production in irradiated meat. Sulfur compounds were not only produced by the radiolytic cleavage of side chains (primary reaction), but also by the secondary reactions of primary sulfur compounds with other compounds around them. The amounts and kinds of sulfur compounds produced from irradiated methionine and cysteine indicated that methionine is the major amino acid responsible for irradiation off-odor. The total amount of sulfur compounds produced from cysteine is only about 0.25 to 0.35% of methionine even after the proportion of cysteine or methionine in each of the dimmer, trimer, or tetramer was considered. Therefore, the contribution of methionine to the irradiation odor is far greater than that of cysteine. References Ahn DU, Sell JL, Jeffery M, Jo C, Chen X, Wu C, Lee JI Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J Food Sci 62(5): Ahn DU, Olson DG, Lee JI, Jo C, Wu C, Chen X. 1998a. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J Food Sci 63(1): Ahn DU, Olson DG, Jo C, Chen X, Wu C, Lee JI. 1998b. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color in raw pork patties. Meat Sci 49(1): Ahn DU, Olson DG, Jo C, Love J, Jin SK Volatiles production and lipid oxidation of irradiated cooked sausage with different packaging during storage. J Food Sci 64(2): Ahn DU, Jo C, Olson DG Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 54: Ahn DU, Nam KC, Du M, Jo C Volatile production of irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork with different packaging and storage. Meat Sci 57: Buttery RG, Guadagni DG, Ling LC Flavor compounds: Volatiles in vegetable oil and oil-water mixtures. Estimation of odor thresholds. J Agric Food Chem 21(1): Chen X, Jo C, Lee JI, Ahn DU Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants. J Food Sci 64(1): Du M, Nam KC, Hur SJ, Ismail H, Ahn DU. 2001a. Effect of dietary conjugated linoleic acid, irradiation and packaging conditions on the quality character- Vol. 67, Nr. 7, 2002 JOURNAL OF FOOD SCIENCE 2569

6 istics of raw broiler breast fillets. Meat Sci 60(1):9-15. Du M, Nam KC, Hur SJ, Ismail H, Ahn DU. 2001b. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking. Poultry Sci Forthcoming. Godshall MA How carbohydrates influence flavor. Food Technol 51(1): Hashim IB, Resurreccion AVA, McWatters KH Disruptive sensory analysis of irradiated frozen or refrigerated chicken. J Food Sci 60(4): Heath JL, Owens SL, Tesch S, Hannah KW Effect of high-energy electron irradiation of chicken on thiobarbituric acid values, shear values, odor, and cook yield. Poultry Sci 69: Jo C, Ahn DU Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography. J Food Sci 64(4): Jo C, Ahn DU Production of volatiles from irradiated oil emulsion systems prepared with amino acids and lipids. J Food Sci 65(4): Lubbers S, Landy P, Voilley A Retention and release of aroma compounds in foods containing proteins. Food Technol 52(5):68-74, Patterson RLS, Stevenson MH Irradiation-induced off-odor in chicken and its possible control. Br Poultry Sci 36: SAS SAS user s guide. Cary, N.C.: SAS Institute Inc. Tang J, Jin QZ, Ho CT, Chang CT Isolation and identification of volatile compounds from fried chicken. J Agric Food Chem 31(3): MS Submitted 11/10/01, Accepted 1/10/02, Received 3/25/02 Journal paper number J of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA Project No. 6523, supported by the National Research Initiative Competitive Grant. Author is with the Dept. of Animal Science, Iowa State Univ., Ames, IA Direct queries to author ( duahn@iastate.edu) JOURNAL OF FOOD SCIENCE Vol. 67, Nr. 7, 2002