2-Alkylcyclobutanones as markers for the detection of irradiated mango, papaya, Camembert cheese and salmon meat.
Stewart E. M., Moore S., Graham W. D., McRoberts W. C., Hamilton J. T. G.
Author Affiliation: Department of Food Science, Queen's University of Belfast, Newforge Lane, Belfast BT9 5PX, UK.
Journal of the Science of Food and Agriculture 80 : 121-130
Abstract : A study was carried out to determine the usefulness of the 2-alkylcyclobutanones as markers for irradiated Camembert cheese, salmon meat, mango and papaya. 2-Dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) were readily detected in Camembert cheese even after storage for 26 days at 10°C. A linear relationship was observed between irradiation dose (0.5-5 kGy) and the amount of cyclobutanone produced in the cheese. 2-DCB and 2-TCB were identified in salmon meat irradiated in the chilled (4°C) or frozen state (-40°C), although it was noted that less 2-DCB was measured in the frozen samples. A linear response to increasing irradiation dose was demonstrated for salmon over the experimental range of 1-10 kGy. 2-TCB was identified as the main marker for irradiated mango and could be detected in samples following storage for 14 days at 10°C at doses as low as 0.1 kGy. As for the other products investigated, the concentration of this cyclobutanone increased linearly with increasing dose (0.1-2 kGy). With regard to papaya, 2-DCB was identified as the principal irradiation marker. However, the concentration of this cyclobutanone decreased significantly with time, so that by day 21 of storage at 10°C it could only be detected at the 2 kGy dose level. 2-Tetradecenylcyclobutanone (2-TDCB) was also detected in irradiated mango and papaya. It is concluded that the 2-alkylcyclobutanones are useful markers for the identification of a range of irradiated foods of varying fat and fatty acid composition.