Chemical and Microbial Quality of Irradiated Ground Ginger

Fresh ground ginger was irradiated with a 10-kGy ionizing radiation dose from a Cobalt-60 source. Gamma radiation decreased most of the extractable volatile flavor components. Those known to contribute to typical ginger flavor, e.g., zingiberene, β-sesquiphellandrene, β-bisabolene, farnesene isomers, arcurcumene, and α-cubebene, decreased 27-59% following irradiation. Most odors recognized through gas chromatography/olfactometry produced similar patterns from irradiated and nonirradiated samples. The radiation treatment reduced the aerobic microbial population from 10 8 to 10 1 CFU/g. Sensory qualities of flavor, color and odor of ginger powder were similar for treated and untreated ginger.