Effects of Electron-Beam Irradiation on Color and Organoleptic Qualities of Ginseng Powders

Electron Beam 조사가 인삼분말의 색도 및 관능적 품질에 미치는 영향

Electron beam, electrically produced from an electron accelerator, was compared with gamma energy in terms of its influence on color and organoleptic qualities of ginseng powders when exposed to the energy used for their microbial decontamination. Hunter color L and b values were suitable for measuring color characteristics of ginseng powders, which were not significantly changed by the exposure to 5 to 7.5 kGy electron beam and gamma energy. Fifty percent ethanol extracts of irradiated ginseng powders at 10 key showed negligible differences from the non-irradiated control in the pattern of absorption spectra at 280∼800 am, but showed increased values in overall color difference (AE) as compared with powdered samples. Irradiation more than 10 kGy and storage at ambient temperature for 4 months caused browning of powdered samples. Irradiation at more than 10 kGy of electron beam was found a critical level to bring about appreciable changes (p<0.05) in or-ganoleptic qualities such as color and odor of sterilized samples, and red ginseng powder was more susceptible than white one to organoleptic changes by irradiation.