EERBCTIffBSBSS OP CMf&H SPICBS m SRQEBGOTG BEET
mom Q&mwQ
FM?0BS FROM
Qmm, mmmiow
OKBGOI SfASE COLEEeB
ia pai'tlal ftiif ilimottt «?
the" ffequirsiaents for th©
degree of
MASTHi OF SGJMCB
JT3K0 1956
APFROfEBt
Asaoclatfr Professoa?' of Food feehaolog^r
JB
Charge of ES&jo?
BtrptKr"**- ■J-'-tr~lr--,v~-ri^i[^r~J^<&^riMmZq£&-^^
T^- t^-miw^'irrjKj-^.-i ■■«
Head of teparteaat of Mj&d ^etoolog^
Chairai3a^8rf--&€&D©i^#a%4t© Committee
Dean of (Sraduate SchooX
Bat© thesis la preaented I A^ust 30yii 1955,
Tfped t>y Cliatl© F»- Stodda^d
'Ttm aathdF Ushiaa to. #s;fe@nd his sl&e#s?©' appreeiatioia
to Da?* H* P* Cain for suggesting thd topic m& fffl?
eoatinuous ^neow&iagemeat th3?ofaghottt th© eomr'se of th%&
iH¥©st.igatioB aafi to Eft?-* Jerosa© C* H* M fos? his .aid Ip.
fch© statistical isialysea,Srat-itad© is also extended to the giembors of the
tast© p.anel ©ho f^elj gav© theii1 tiffi# ia sosTitinizing
smmploa*
TmiM OF CO-ifEIIiS
GMBTM.
Bag©
I
MTRQMIQTIOM* *** ^ •..».♦.■♦ * »■« * ••»«»* . »* ■» &.. • . <► * ».
i
IIS
EKl'EEIiaSSfJkL IPHOCEDORfiS.-* *. • ♦ . * *. * * « *■ • « * . « • * *
8
Pyep&FatiOB »#«-*»» o* «.«*«* *> •■,■«. •* * *. *«* «»♦
8
Hadiatloa Souyces*.,.*«#**»•.*.*♦••******•*■*.***#
Effect Of EadlafcioB Dosage, ©a. Be©f
and SplG© Fla,¥or'*»».•«.<.■ »<>..!-<..o-^*.♦«*-**♦..»•»<»*
Effect of the Length, of fia© Reqal?ed
to- 'Obtain. .^aelQ rep on' Beef mM
0
10
Effect of Irradi&tioa of Beef or Spice
oa Beef and Spice Flavor**■♦*••.*.•.«..♦♦*..«#■.♦*.
method of FlaTOK" Analysis.**4***♦*:*■*.**«-*.♦.*♦■
Scoring tfata- BsHots**a-**■♦**■*:♦*.*.?.»*♦«•* ******
Sp.Qoti'oiaetx'ic ..Analysis ©f Sattt£'',al.
Gas?22,e ' Oil*..* ». * * c ^««o *«* * • *> ♦ «.»* * * «• * » • • * «
IS-,
13'
16
IV
V
TL
SXPBRtMEHt&t RISULfS ♦ * ■* * * *■ *.«. * ♦ * * »♦*.** ».»* * * *
16
IS
' Effeet of Badiatloii Doaetge on Beef
and Spd ee Flavor ♦ *»»«»«« «. ■* *■«, «■ * * * »■■ *. * « *• * o .»•
Iffeet of £eBg|h of Time Bequlred to
abtsda .SslO rep on Beef and Spice
Flairor'.*,* * « *... * * *■ * * .* * * *, * • * *♦ * * ♦ * ♦ * * * *.» * *- • *
Effect of IrFadiatioB of Beef OJ? Spice^
©a Beef and Bple© 'Flavor*.*•».****•*■ »•♦■*»-#♦
Specti?esietri0 Analysis of Differences
Between Irradiated and Bonirr&diated
10
G'EU'ilG OxX * * ♦ *- ♦ • » »..«. o * « * e * *«■'«•*-« 4 •• 4. • * • « • # ♦
^oip'
DISCUSSI01 OF BESULTS**.***»#*.#****♦.****#♦♦*•
20
mimmx
$&
AID COIC^USIOBS****.»«.*a**..,».♦♦*.*,***.
IS
1®
?A&£E OF' COMfBMS (©o»t*)
GEaP«ISH
Pag©
Sample Ballots tJa<sd is. fast© feats*****..,....*
faster Jud^neats of $£f#ot oJt Radla*
tios Bosaip on Garlic Flavor ia
B©®f-gajplie MiKter^a * # *»*•• • * • .♦ *,., * *«.,«.»..
fast®!?- Judgmeats of Sff^et of Bafiia.tioa Posage oa Irradiated. Flavor
of Beef in B©©f*0arlie Misfcur©©*■♦■***..■•*•.
Analysis of Variaiico Galc-ulatloB-s of
Effect of Badiation on Oaill© Flavor
in Bo^f••Garlic Mlxfeorea***».».*«0»*<>.«».«»
41
40
4S
44
LIST OP FIGU1ES
f&&&
PIGOES
1
Effect: of QmsmB. Hay Poraage on Spic© FlaTor
Scores of Ground Beef and Splee 32ixtia?©§u*.** 3"!
2
Effeet of Game Hay Dosage on Beya&iated
Fiayor Scores- of -Sr-oactd BmT and Spic®.
ESIl^SS J» » O- O O 9 » » « O ». O- & «. » • O » O .*. 0. * • * •- » D » « » • «> ,t> «: • »
£&&
S
&fesoi*fti.ojx Spectrua for Hatm^al Gaelic ©11 **..... 3?
4
Effect of irx'&ai&t&on
oa SpO'etrophotometrie
&bsos'ptl«si of IatiaE,.aI Sarlte Oil****.*.*.*«*■*** 0®
■5
Ballots Used la Taste fesfes for Ftatos
A. Jl&JLy SX S * » >»- «■ so * 0 « O <! <> ft. ♦ ■» ■«- •■• ♦ » -»- ■•■ »• ©. •* .• «• O; -» * » * * * *, ♦■ • •
LIST OF
fmim
TIBSE
I
Spies CoKceatratioaa- Used In Esp'orimeatetl
^osk*.***.:»«»*......... ..*...****♦•*.*.*»**• o .*.. »■• *.-Q
9'
11
Experimental D©ai@i of Sff©©t- of Hadlatiott
Dosag© oa Besg and Sp&e© Plevo^*.,**.*»*.*****-«
11
III
E^pafImefiital Saftigja «f Bff©ot of6 as-Bgth ®£
Tim® B-©ftiii>©a to 4chi-9¥®- SsiO i»©p OB
B8«f aaa Spie© Flavor*■•■•.***.**•*...*.•♦»■.,■.*,.<,■♦■*♦•*
2,2
17
Sxp9?imeni&X Dedign of Bffaet of Irradiation
of Beef m* Spies on Beef and Spic© Flair©?., ♦
IS
f
Iff.eet of gaaiation Dosage -on Beef ©nd Spie©
Flavor***...** »•<,.*.. #*..«♦«*** .*...-.. .«.•*•• «♦«**♦
20
VI
Effect of tlie Mugth of fiEae Hetuired to
Obtain SXIO*" rep on Beef ana Spie© Flavor**,
25
¥11
Effect of l^.a<aiatioB of Beef or Spie© m
Beef and Spie® Flavo?****»****«#«**•,** + «***«
24
fill
$astey Jwd@s©nta of Bff-eet of Eadiatioa.
Beaage oa darlic Fiavoi? in. Boef«Gaplie
Mixfeiireft**. «*«»*»*.«**»»»«4 »«•»»'»*«»•« •**»*..*
42
Tastes? JudpiQata of if feet of RadiatioB.
Dosage ©n Irradiated Flmov of Beef ia
Beef^dasrlic lixtuj,e#*»**o.#*;»*«,**%-**.*»,»..*-.»*.*-»*
45-
II
EEFECTI7MBSS OP GEEmif SPICES H PHOT1GTIIS BEEF
FROM OAIHIHG FUCfGBS FROM 0AMM MDlAfXOH
GHAPfEE I
XlfROOTCUIOl
.Res©arcb, aetivities since 1940 haw aroused coasiderablo intBTeat in the possibilities of food sterilisation bj
exposure to ioalzing .radiations*
this
The aany advantages which
type of sterilization could, offer processors and
eonsuaors, the interest of the Aimed Forces in this method
of food preservation,, and the ©distance of waste fission
materials- as potential coaimerclal sources of sterilising
radiations have prompted extensive research in this field*
Aecorapanying the advantages of this method of pro»
ceasing are certain disadvantages which have become
apparent in the studies of foods subjected to sterilizing
radiations.
One of the more iaportanfc of these disadvan-
tages concerns the development of "radiation flavor,"
lahieh may occur in food subjected to ionizing radiation*
Other disadvantages concern the posaible toxleity or reducticwa in nutritional value^ of the irradiated foods.*
Although the typical changes sfeich are characteristic
of heat processing are absent in irradiated foodstuffs,.
other sometimes undesirable effects on taste, odor* color,
and texture nevertheless can occur C-2)*
This is true for
beef -Kfoich,. upon receiving Increasing dosages of irradiation, develops a flavor and odor sometimes described as
2
^radiation*1 or ■B«l©otfoni2-©d*,n
Sh© texture of ground beef
is also noticeably diaiesged by gasma .radiation*
At a doa*-
ag© of 2x10® rep the textmrt of the gromd beef becomes
•eroffibiy and at a dog age -of 2xX0-
pep it Is nearly mmr
pletoly lacking ©f coheai^©. forces*
Its water holding
ability seeas to be .reduced as moisture can easily be
expressed froa unwatered ground beef tJhleh has been treated
to. gxlO7 rdp*
The changes in food© resulting froa sterlllgation by
Irradiation are not unique to any specific type of irra&ia**
tioxw
Thud*, sine© differences do exist between the
various sources of rays capable of steriilging. by virtue of
their Ionising radiation* ear©1 mast be exercised In the
interapplieatlon of results of ©xperisaental work using
different sources of ©nergy*
It has been reported that chemleal conapounds can act
as radical interceptors during, irradiation treatments,,
thus preventing undesirable chemical changes, associated
with, the develepaeat of Irradiated or electronised flavors
(6,pl&l),
Since evidence exists to substantiate this
protective effect., interest has centered around findlag
substances which could be used in seats to sersf© In the
capacity of preventing undesirable changes In th©lr
organoleptic properties*
Huber (11) reported that spices
exhibit a positive protective effect in meats treated uith
beta rays having their source, in a capaeltron*
He also
3
stated that the pi?Qt©ctitf© ©ffect ia independent of the
fact thmt the .spi-c© is likely to iastpa^t. a chay-acteriatleflavor qt^al^^J vAil-ch ©aa> to som© -extent* Mask the radia-tion caused orgg^ioleptie changes*
%£' ©eat in the ps?ea©nce of apices coralcS be exposed to
the stepilizing aetion of gaaiaa rays fS-QBS sai isotopie
source islthottfe the de^elopaent of eleetronized flavors> -a
serious limitation of the proeess would he removed*
The
primary purpose of this work XJ&B to detefain© the effect*
iveness of garlic^, black pepper^- and salt in eshlhiting a
flavor protecting effect in ground beef irradiated with
gamma rays from radioactive isotopes*
Mter coB^ietion. of tlia first phase of this voTk it
tuas noted that the tasters couM detect a change in the
intensity ef the garlic flavor whenever the garlic had
heen irradiated*
fhus an .imalytieal study of radiation*"-
induced changes in natural garlic oil was undertaken*
4
CfiikPfER II
RE?IM OF LITERATBRB
- The field of radiation sterilisation ast- applied to
foods has been ccsaprehensivel^ reviewed by Proctor and
■Soldbllth. (14)..
A maaber of investigators Bromiell, Creaa,
fiayaer* and Eobinson {^,5^10,18) have studied th© chemical
changes that occt&r in foods .and tiasuea sterilized with
Ionizing radiation with respect t® the feasibility of use
of such ray-s for sterilization*
©ne of the greatest
problems: .in- this field results from undesirable side
reactions which eceur during, the radiation sterilization
treatment.*
It had been hypQthegizfd by Proctor <1S) that these
side reactions, result frora the presence of water in the
materials being irradiated*,
the following five equations.
Illustrate these reactions*
HgO
e"*
/
/
Radiation 2 %Cr
KgO
-
/
©"'
figO*":
Hg.c/ z i/ / m
B^tT 2 oir / H
■or* 2
OH
/ ©"
fhe 0H formed is a very strong ©xixllzlng agent and
can serve to aid in the fosTrtation. of osidativ© changes
leading to nen? flavors in irradiated foods.
Ih® mechanism
of the .sid© reactions that oecur in ^adiatioa processes a2?e
under study? houever, the above postulated theory is
generally accepted at this time...
It has 'been demonstrated by Proctor (15} that certain
chemicals are effective in reducing these side reactions
by serving as acceptors for the free radicals .formed*
Literature in thit field has been critically reviewed by
Patt (IS) and the possible use of this aechanissi in the
protection of foodstuffs has been discussed by Proctor,
et al* '(15>...
Huber (11) has reported that certain spices such as
black pepper^ onion* and caraway are effective in inhibit-'
ing the undesirable flavor changes in .fish and pork i^hieh
result froM radiation sterilization,
Proctor, et al. (16)
have studied the effect ©f cathode rays on spices and
report their eapabilities in sterilizmtion of dry spice.*
Cain (.4) has. reported reduction of spice flavor -©hen
bologna ms treated with gaaaa ray$*
Winton (2.0fpll8) reported the primary constituents
of garlic oil, obtained from the plant Alliua sativaai, as
follows 8
6
Component
Diallyl**
disulfide
Diallyltrisulfids
Propylallyl^diaulfider
Percent prasoat
in oil,
B...?* at ISram Hg.»
pgesa-uge
60
79-8XQ C*
20
112-122° C.
6
66-69^ ■€..
Zwergal {21) has. reported that steaa distillation of
garlic cloves yielded too oils of different eoapositiona,
one of whiefc. emulsified in the condensed wate^*.
Frac-
tlonation ©f the nonesailsified oil gave (013^,5CH)gSGH2»
CHCHgSCsOjCHCHg and highei? fractions consiatia§ of
polfvinyl smlfide ehaixui containing as. many as five
.sulfur atoms,.,
Hie foll.o'K?ia§: are the basic •moieculea
reported t© b® preseBt -^teere x varies- fx'oaj oa© to fives
CH2 f-CHC^S C SO) C'^CHgS ( OH % CBS )^OHs CHS O 0) CH@
Cttg*OHCHgS( 10 >CH.:GHS(CHs CHS }^0S| caSC sO)Clg
These eonstituents have been reported to contain the.
bactericidal components of garlic oil*
k nonsteam
volatile oil,, CgHjgO^ Can aroaatic lactone} and two
wasli&e crystalline coiapo-ands Cgglg^Og and Cg2H5402
(polyaterola) •TOP© also iaolated*
Constituents in the
emlsifled fraction were not reported*
Reference to the infrared abserption spectraa- foy
any of the above noted compounds present in natural
garlic oil was not obtained after a fchortragh .search of
7
the literature«■
Their absorption properties have not been
tabulated in either of two of the most recently published
.referesee texts- oa the subjeefe (1^17).*
Hone of the majof
couiponents ©f garlic ©£1 ©©re coEamercially available at
the tlae -thia work im& coiapleted (IS)*
CHAPSB1 III
EXPERBmeai*
PHOCSD^ESS
Sample I gg^fiamtion
Ground fresh b©©f, containiog apps^ximately 85 par ^©at
lean sam! 15 p@r cant fat, obtained from a local m©at plaafe
■©as used ia th® seat ^xpespiiasats ddacrifedfi ia mis theuls*fh© g^ro^7Jld baef saa inreil mixed to aafe© it. as homQ&Qmmm as
poaslble befor© Buy saaplss wer© tak0B»
"S&b desired
eimonata ot aieat -aaad spie® ©©^e '©tiglisd and *ai»e& to asfiramS:
lioiiog^aeitf»
fim seaiplea ^os© tlaaa pae&ed uafier a 15 indh
tracuum In half pound flat {SO? x 202)
fl w
C enamel eauaj,-
labeled aflicl fpoz©a at -SO0' P.'
Sp'.i.e©. Leyola
fb© •conc.entpatiojB ©f eoHnaercially ©btaiaed di?y apices
used for this so^k wef© determined fro® taa:te prefereaees
of the several members of a taste panel nho had previously a-ew@d on meat tasting, panels*
were as folloxies
5Ebte apiees. used
groimd black pepper* glper nigramz
garlic powder,. Allim e&tivGiaa and noaiodised salt*
'ffa©
.ooncentration of spices mltimatelj deeided upon for this
work are ahoxm in fable X*
9
mBLE Z
.Spied Co&cenfcmfcions Ua®d in Esperisental. ffl&efe
Spie©
Concentrati-on
GarXlc potra^
O.I gm«/Xb.« be©^
Sroimd blfrok peppes'
0*4 gm*/lb-* l>©ef
Salt
6*0 giu/lt)* bo®f
an. ■ ■■:lia,-, .iM/.iiir 'lu i
i m
■■
i
■, i
r r ■
r ) .■ .i -m.;. ,.-
Shipping.said Haaflling Conditlonft
Shipment of all treated 'aaraplea as xsfell as those used
as. ref^vmncBs both to and from the yadiatioa SOVLTCQ V&B
aeeoapliahed in insulated shipping eoatainera under dry
ice*
Th® iaterval fa®tv®m. ahipping,. irradiation, and the
return to Corsrallis. was approximately aevon days*
The
caas TOr© held at 0° F% or at dry ice temperatare at all
internals except that time required for the actual
irradiation*
TShen. the irradiated aamplea were retumed
from the irradiation .sits, they were stored at 0° F*. until
analyzed*
Radiation Source
Upon receipt of the saasples at the Material Testing
Reactor, Arco, Idaho, they were removed from the shipping
containers &nd stored at 0° F.« until their radiation
treatment*
fhe cans- were claaped ia a -specially designed
carrier and suspended between, radioactive fuel, elements
t^hich were covered with aixteen feet of water at 78° F»
2.0
Since the intensity of tfa© gasma flax (goen.tg®m/hr*)
varied as did the time £QT aeM-evins the desired dosage
these data aye reported in the tables des©rilling the
various experiments*
gffeet of Badiatlon Dosage on Beef ^said Spice Mavar
fhe first experiffient .consisted, of tre-atiae&ts of
misturea of ground beef and spice at mtstltipl© intervals,
of ten froa 2x10s to %xlQ^ rep (one ro.entgen eqalvalent
physical, equivalent to absorption of 9"3 erg*/ga*)#.
Ground beef without spice was also treated in a similar
•manner*
In each of the teats the reference sasaple was
a mixture of grotmd beef and spice which had not been
irradiated*
fhese reference seiaples were prepared,,
stored, and handled und«r conditions .siailar to the
samples tshieh were Irradiated.,
Reference samples, were
used in each experiment to make possible the comparison
of each of the irradiated samples to- a known standard*
The advantagns of this will b© noted in a latter section
on flavor analysis*
design*
Sable XX atoom the experimental
ii
Ssp»ia®ii&al Se-gigE- of Effect of Radiatioa Posag© ©a
B©9f and Spice Wl&v&g
Flvsx.
Spice Sagple Code
lotenaity
tia® hg;#. ,yep* ..flaylie. Peppar. Salt ^ Honft
4*86x3l06: .
1.2Sxi05
2ai0'
4
8
0
B
0*412
1
3SX0,e
AA
SB
CC
BB
0*041
g^XO1
M&
BBS
CGG
SOD
0*080
2atX6-,4
MM
BBBB
GGGC
DDBB
0*0X6
gsao"3J
MMm
BBBBB
CGCGG BDBDI}
RH
8B
EG
Hl>
.Effect,of th® LeBsth^f^ig©, R«qa|.red t-p, Obtgia,g?:X,06 yep
oa Bgef aad Spie® gXavoy
^i© second ■©xpex'iaeat consisted ol" i^radiatioh of
grouad taoaf p:;r©pas>ed s'lsaiXarXy ®»d aiimXtaneousaXy with that
of th© .first ^speyiaeat*.
th this .©^p#r.Sa.©at saapX©a ©f the
fo&ei :aad spica aixttstrss ^©3?© ifyasiiatea to SsXO^ s?ep in
fariouis flux, densities- f;s?©® 8*$aB&flr to 4*8@5£X0'S r/W*
fhus the tim§ yequ.lrem©nts v-ai-ied froa 25 ainates to 24
hours*
fh© experimental design is shotm in fable III*-
10
'smm 111
lb£pe3?l»ental Design of Mteot of the Length of ffete
fiequived to Achieve i8slCr rop on B©ef and Spl-ee Wlmov
KLwat
fime f ©X"
Spic© SampI© Cod®;
Dsmaitsr
23jl0^ TOP
s/hp*
.
Hra»„ .Min* ., . „
iQairlleii foftpQ? Salt. .lf@B&
0
2*.5xl-0S
'25.
1
11
21
e ' • 0
2
12
22 ' Z2>
m.
l*2Sxl05
10
'" 0;
S
13
2®
.33
8...^sl04
24.
0
4
14
24
m.
SI
111
SSI- R31
.. i...,. ..»»=
Effe-et of Irgmdlation of, gqef or Sfiica. on Beef and Splc®
F2.a'^02,
In order to det^Btln© the effect of the spice on
protecting heef flavor* gi?ound beef wm iStatojeeted to2x10® 3pep both «i.th and TAthout a apice pregenfe at the
tiae of irradiation.*
in. the case of; separate treatment.
the aanjples: were -thawed, ais#a thoroixshly with the sple©
and held at 3$® F* for twelve hours prior to flavor
analysis.*
^he irradiated* previoss-ly misiLed, meat**apice
asfliplea were slmiiarl|' held*
mental design*
^eible I¥ shotJa the espevi"
Irradiation of the eoaaponenta of the
treatment mixtures was .accompiished separately in all
ihstanees except that of the reference sample*
fh© primary purpose of this experiment vsm to
determine if the apices protect ground beef from gaining
3.5
flavors, from gamna radiation aad if so whS'thes? fch<&y do this
by sriyfea© of their otm ilmov- or b$ actually ■protecting toy
k seeondary puypoa©.
some mechaniaia when they are present*
•raas to determine if the intensity of t&© spic© flavo? wa^
affected by irradiation,, and if the irradiated flavor of
ground beef could h® detected to a significantly higher or
lower degree in the presence of spices*
Experimental 3[>esign of the Effect of Irradiation of Beef
or Spic© on B«©f and Spice fla'sw
treatment
, ..God^ ,.
,,
. . , .
, freafeaent of Goaponents
BQef i
,-,,,, , Spic® . i i COMaenta
Referene©
irradiated
1
-
.
irradiated
together
noairradiated
nonirradiated
separately
.2
irradiated
irradiated
separately
3
nonirradiated
irradiated
separately
4
irradiated
nonirradiated
separately
Ifethod, of Flavor AnalysisWhen it is desired to measure flavor In foods,, probleas- aria© as to methods to be used*
There are no purely
objective satisfactory means of obtaining this aeaaure. as
there are in the case, of color, acidityft or many other
qualities of food.
In order to detemine flavor proper-
ties, foods jaua-t actually be placed in the mouth*
Thus
properly designed taste test panels serve as the moat
14
ad©<juate method of ■quaatlte.tiv© analysis ©f flavor eliaracteristies*
Beeams® pf the great difficulty •©ncouatered ia
fies^srlbimg flavors desired in foods' os5 esp0ri©ae©d by
testers* ye.f^peocea are often used for eompsrmtiire ptu?*
poa@s,#
It was by means, ©f taste, tests that the analyses of
the samples in this espe^iaent®! m>:3?k time ©oapleted*
In
all instances, the. tasters; served on a. voluntary basis*
fhey irer© trained for the set analyses by submitting t©; them
kxmwi samples of both irradiated and nonirradimted ground
beef before they made their Judgaents*
In order to- pre-
vent fatigue or lack of interest in tasting, over a period
of several weeks.,, certain of the results t?e.ro- discussed
with the tasters from, time to time with respect to their
observations' as coaipared to the mean of the observations
of the tasters-*,
Cako* coffee* and chewing gum ■siege
served to the tasters many tiaras after tasting th# ©si*
perimental samples as a means of expressing appreeiation}
of their services*
It $ma hoped also that this tjould
stimulate them to be a& scrutinizing' as possible -in their
judgments*
Ti?©nty»one tasters were used in the tests except as
otherwise stated,..
All irradiation dosages of a single
spice T/er© evaluated at on© taste test and two replica*
tions sere used,
fen of the. tasters had been serving on
irradiated meat taste test panels for some months previous
16
to these testa aad were eonsider^d. as: highly trained in
aerufcinizing for th© irradiated flavor*
la all QB,BBB only
those tasters who could be consistently present for th©
taste teats were used*
Samples were prepared for the tasters fey thauing the
meat overnight* forming it into patties sad broiling mder
gas for a period of four minutes on either side*
fh©
patties were then cut into approxiaately on© inch squares.
and served to tasters in saall paper cups*
fhese .cup$-
were coded with three digit numfeers tateen from random
nuaher tables to obviate possible- identity by th®
tasters...
A complete series of each spice was served
including the reference*
At each sitting tasters recorded
their judgoents ©a ballots siailar to the ones shown on
page 41 in th© appendix*
Each of the samples were judged
for both intensity of the apic© flavor and th© intensity
of the irradiated flavor of beef*
Masters were instructed
to ffiake all judgaents taith respect to the reference-
Bach
set of samples wag judged for irradiated flavor of beef as
wall as for intensity of the respective apiee flavor*
All tasting by panel members was accomplished in
individiaal booths- equipped with a sink and -an overhead
amber light source*.
Jjaber light was chosen only to mask
any possible color difference' between tre-atmenta*
16
Scoring the Ballots
The ballots eoatainihg the recorded judgments x?ere
first decoded to identify the treatments*
These judgments
uere then given a numerical basis by recording the disfeaaee in inches from the upper extremity of the scale tothe recorded judgment*
The upper extremity of the scale
ms gi^en a value of 0»0 •*ich indicated no spice flavor
and no irradiated flavor of beef on the respective scales•
The fflazimua possible score in each instance was 6*0 and
corresponded to the "lower extremity of the seal©,*
The
reference was always pegged at 3*0' tO' give a eoaaaon. basis
to taster .judgments*
The numerical values obtained were
considered as quantitative data and ifere treated accordingly with statistical methods,.
Decoded and scored
ballots are shown ©a page 4)1 in the appendix,.
A sample
analysis of variance calculation is shown on page 44 in
the appendix..
gpe.etrometrle Analysis of natural Garlic Oil
Natural oil of garlic obtained from Pritzsche
Brothers, Ino.> let? York, was divided into three portions*
On© was irradiated to 2x106 rep,, another to 2K10^ rep and
the third was not irradiated.
The samples were handled
in .a manner completely analogous to that perscribed for
the beef and spice samples treated previously...
17
eorapariso&s of ths Infrared abaerptioa spectra of the.
ths3©© samples
<TOZ>©
666 cm*1 with
B.
made between wav« niuabers of 4024 and
Fdrkin^Blmer Mod©! lg-»G Infrared Speetro-
meter using a SaGl prisa and a KBr liquid eell of
0*05 ma* tMelmeas, ' Similar samples x?ere also 60fflpar©d
ia. a Bookman Model D.¥* Speotrophotometer thxoiagh the
visible and ultraviolet regions to detemia© if any ohang©
in the treated oil could be detected*
18
Effect of. BadlatlOB.Doaag®. .<», &©f£. and^gpic© Flmow .
Coraplefe© data from the taster J-ucts&eafca obtaiaed f©3?OB©
of tha Apiees in t©§tiag tto ©ff^et of redlatloa
doaag© OM. to'©©f and spice f ia^or -ara, tabulated in th^
app©Bdix pages 42~43»
liie m©aa values for all treatraeata
ar» shoYm ia fafel© v.*
ite, all iast©a.c©S: aja aftalfsis of
va3?iaae« calculatioja showed sigaificaiac© at the on© per
ceafe level.,
TbB critical region at the one per cent level of
signifioa&ee for an P value with 4. and 80 degrees, of
freedom is F > S*56 (7>*
3S»s calculated F values for- this
axperimdat aj» tabulated in fabie f*
A plot of the effect
of irradiation dosage ©a the Irradiated and spice flavor
of ground heef and spice mistures does not give a linear
relationahip ©hen plotted, on aritteetiC', semi^log^ or
log-log graph paper*
Figures 1 m& 2 show these relation-
ships on si mi-log graph paper,
Very def iait® changes oaear in. the slopes of the
lin©s at -SxlO6 rep*
At doaagea higher than this the
irradiated flavor scores increase sharply while the spice
flavor scores decrees® sharply,,
laath^stical expressions
10
have not been fomulated for the emrves sine© the .flavor
scale and ballot construction are arbitrary..
Effect of the. Length,of Tlfiae He^uiged to Obtain gxip6 F®P.
on.Beef aad Spiee Flavor.
Data obfcaiaed from the ground, beef and spice mixtures
irradiated to 2^10^ rep in varying time Intervals were
sub^eeted to aaalysia of va2».ianee*
The a©an values- of the
treaime&ta are shown in Table VI*
The oalj iignificance found between treatments wag
the irradiation flavor of beef in the- presence of pepper
and the spiee flavor of garlic-*
The respective Ii,.S..I).*s
at the 5 per cent level of significance are 0*56 and 0«48«.
The couplet© table of F values obtained are tabulated in
Table ¥1*
The critical region at the & per cent -slgnif i-eance
level for an F value with 4 and 60 degrees of freedom is
F > 2*76 and .at the 1 per cent level It Is F > 4*13,:.
Effect of Irradiation of Beef and of Spice on Beef and
Spice Flavor
The treatment aeans of the effect of irradiation of
beef and spiee are shown in Table ¥11,
Sine© different
numbers of tasters were available for portions of this
esperiment, in some instances four replications were used
in order to- Increase the degrees of freed©® in the error
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term of th& analyais of ^©ria&e© ©aloulation*
F values aad
critical regions a^e shomi la ®ab-Xe VIX*
t
Ekxe critical region at the 8 p©r cent level of
algnlfleano©. for m F value with 0 ana. 84 degrees of freedoit Is F > 3*01 and for an F value' with S aad S7 degrees of
freedoa is F > 2.#77#
Spectrometgle .Analysis of Bifferencea Setweeia Irradiated.
^Jonirradlated Osgllc Oil
On© ounce samples of garlle oil that were Irradiated
in glad«. to S'slO® and 2^107 rep yielded Infrared spectro-*
metric ahsorption curves. Identical to that of the .non~
irradiated oil*
Graphical presentation of this ahsorption
data is shorn in Figure 3 on page 27*
By visual inspection It xt&s- observed that the saiaple
of garlic oil which had received :2^10^ rep had undergone
sose 'bleaching*
Accordingly the visible absorption
speetnun of the undiluted gar lie oil ^as obtained*
the sample which, had received SjslO
Since
rep was lighter in
color than any of the other samples the instrument was set
at 100 per cent transmissioa with this oil. sample in the
optical system of the spectpophotometer*
When the -non**
irradiated oil and the oil which had been Ipra&iatecL to
2.3510- rep were compared to the oil which -bad received
2x10' repj. it was found that- the masrlmua absorption
(bleaching effect) was noticeable at 440 !♦
The garlic
2©
oil whioh. had veceivdd a taceatantot of
BJSIQ®
r®p had.
XXD&6&*
gon© norm toleaettlag as- indicated by l«ss. .afeaorptioa than
fch© nonirradiated oil ■ghea obS-^a^ed at 440 1,.
Ssteaaioa,
of the data balow- ^O I was apt possible beeaiaad the e@ll
thlcka©sa aad ealoi* -deasity wm® too gr^at to- p-oyaiifc
m&Qhlm: adjustm-eat to X00 per ceat f* for the ZsdXy -rep
treated draiqpX^*
DiMtioa of t-h© saapies iadicated an
inereas© .ia opacity at wafeleagtha beloif 3SO- 1*
Dilutloagi
of It 1000 Remitted esteas'ioa of the data Fang© to only
320 '&£ thus dilutioas ©or© discoafeiaued*
d^aphical. s?©-*
amits of this data are ■ahom la Figw-r# 4 ©a pag-a 28*
3600
2900
3000
2800
2790
1900
1800
-I.
WAVE NUMBER
(CM )
1500
1600
1700
1400
o
55 •
CO
ABSORPTION
z
</>
z
2 100
SPECTRUM
FOR NATURAL GARLIC
OIL
03
I
NOTE CHANGE IN SCALE
50
1350
1300
1200
1100
WAVE
1000
NUMBER
900
800
700
650
£0
->3
EFFECT OF IRRADIATION
OW SPECTROPHOTOME TRIG ABSORPTION
NATURAL
GARLIC
OF
OIL
100
2
O
12
50
UPPER CURVE
LOWER CURVE
2«I06 rep
WOT IRRADI,
^5?
SAMPLE IRRADIATED
1000
900
800
TO 2n«07fep
SET
700
^T 100 %T
600
500
400
350
to
WAVE
LENGTH
(A)
CO
2®.
OMPTSE f:
r
gSbie y.@su.lts of th© variation of dosage of gsosaa i»ay
treatBunit;^ oa tbe s^ounft beef aaa splea -adztopes ladicat®
tbat the tasfc© paa©l could detect m sigftlflcaafe Increaat
In irradlafeioa flav^^' as the treata©nt iosag©
WBM
ereeaed T&thin th<& liaits of Saao8 exuSL '2%%$ rap-*
ing?h3U*
ijacreaae cou^d not be repi?©$<3nt©4 •&$ -a lls.@aa? r^lsttioa
using ft^ilBiaaetlc,. #ejji£«iog. op log-log graph papes?*
flieg©
data a?©^ presented in. Figapa 3. «Ith teeter a coves plotted
V'3» log. of the treatment dosage..
At 2^10^ rep, treatments
cont&iedng .s.alt,t gi^li^^ :aiad no spice we»e reported .as
dlstaatefuX by eeweB?«i, tasters aad .rancid by still others,
lo amch ooMaentat tiere recorded fn. tbe caaie of pepper-.
these eoimaeixts ■oo«M ladlcate that pepper- is more effective in mesklag the Irradiated flevora of beef or pro*
tectlng the beef from gainisg; flavor® during irradiafeloa
than are aelt ©r garlic•»The increase of dosage of gaaeia. ray tremteeat d®*erestftes tfee Inteaeity of the spice' flavor la all spices
tested*
It is impossible to tell from this aimlysia
uhether the loss ia Intensity resalts froia degradation
of the spice flavor or whether the increase: is the. ia**
tensity of irradiated flavor of beef covers the spice
flavor*
It is impossible, to prove © cause and effect-
so
relationship on the basis of this statistical analysis*
Bosreuw, it is- poasibie to us© this informatios &a- a
basis of predicting: tast©? ^©actions from a gi-^en treats
meat*Tli® '3?0'aults of th® ©sperlment on th®; Idjagth of tlm©
rd^uired to aefoleve a doae of SslO® ^©p oa tk© flavor of
ground beef In. th© presence of pepp©!1 ahotved that as the
length of time ffequlred is; iac^eeified the accompaajijog,
irradiated fla^of increased*
3?hi:S comld aot be shoisj
whan garlie>. aaltj ®£> vto&n m geasoming was ppese&t*
Bvon tlxDugh tt& statistically si©*i£±eattt diffei-e^ees of
irradiated flavor of beef could, b© showi with garlic and
salt,, thei? means indicate m posaiib.l© trend to the ^©~
irerr-a© of that rShoim with pepper:*. Ite relative rates of
ehang© for the spices tested appear to indicate that when
a miztuTB of .spices is irradiated the optiawia tiEi# for
ix^adiation to SsslO6 T®p la less than eight horaa s«sd
probably close .to- th© winisoia time permitted in this work.
With regards to spice fla¥o:F in treatments of spice
•and b©©f mixture* to &&xfi .rep- in faffing time lnt©^¥a.ia.#
gas»lie, flavor was shown to significantly increase on the
tesnty-four hmsg treatasent* Ho othej? significant
differences -could be shorai in this- series ®f teats*
fhia
would indicate that if garlic flavor is destroyed by
irradiation, it is destroyed to a lesser degi3®© at low
flus. densitiea- than at high flux densities when being
SI
ifra^iated to a eonstaat dosag©,*
If, honreves?^ garlie
flavor .is not d©at^oj©d gad only s&r$r#3 to reduce the
.irradiation, flavor either &y substituting its om flavor
or if the gar lie flavor does mask th© irradiated flavor,.
Im-B garlic seasoning la required at low iatensit^loing
time treatsseat:^ than short t:iM@-:high intensity treat**
Msnts if a .pre&eieriaitted spicinesa is desired,.
M a. meaas of aor© clear;ly ansiieriaig the ques^ons-.
that arofe as a. restilt of studying the prsvious ejiferi**
asnts and in ordtr to observe the effeetiveneas of the
aplc.©# in. proteetiag, th© beef froa gaining irradiated
flav©r> beef and spiee fixtures were irradiated to SxlO6
rep both together and .separately,.,
fhe. results shotted
that the tasters emM. distingiaish between .irradiated
and nonirradiated beef \ih&n pepper and salt t^ere used as:
the spieeti, however* in the ease of garlic- this eoald
not be -shotm*
la. no iastaaee •ccuid the tasters die*
tinguiah between irradiation of beef and spice separately
or' together,- however!• in all. instanoes the aean-a of
separate treatments f/ere' less than the treatsaemts of
beef .and splee in the presenee of each other*
fhes©
treatsents were the pegged references' •®ith an
arbitrary ballot score ©f 5*0*.
Irradiated garlic is leas flavorful then used in
untreated meat than is nonlrradiated .garlic*
It was.
noted during preparatioh. of the soaplesy the treated
32
garlic appeared dapkei' tfom the tuatreat^d garlic*
ta?eated a&lfc .appeared as a 5r©ll©u*o.E'ang® color*
Wcm
$b&&
-
chang® ia alkali, halidts Is caused by &i3.ct?®a displacemmt aad has been studied by Seits (19)*
fher© we^o no
noticeable' changes la t'he pepper color before and after
treataent but this, lould h&ve been difficult to discern
becawse of the original dark color of blaclc pepper4
It has been shown, that garlic flavor is destroyed
to a greater extent in short tiiae high tlvan intensity
treatments than la, long time "Xm intensity treatments
when irradiating to a predetermined dosage*
It has also
been, shofm thafc irradiated garlie is lees flavorful than
is nonirradiated garlic T*®n it is used in .fionirradiated
grmiad. beef*
It ^as ®ls©: noted that garlic darkened upon
being treated with gaama rays*
Thus evidence pointed, to
the p'ossibility of chemical ehasges oecuring in the garlic
as a resTdlt of irradiation treatments*
itccordingly.,, the
absorption spectraa of irradiated garlic oil ma deterained and eoiipared to that of xaatreated garlie oil la
order to atteapt to relate possible- chemieal changes to
the decrease in garlic flavor as noted, by the tasters*
The infrared region of the -spectrum say be taken, to •
inctede the- wavelength rang© from. 0*70 «M to about 1 msu
aad ssay be- subdivided, on. the basis- of the- instrtafflental
teehnigues appropriate' to each. STabdivision into the
photoelectric infrared* the near infrared and the far-
3^
.infrared (9)*
Tbs Inffs^ed voxlg. poferred to imm eonceraa
Itself with the n&ap Infrared only*
Re-a.sons £OT this &&&
•stated below*.
The neas1 infrared might be called the '^prisa infrared*
beea^se prism materials transpareist to the regloa are
readilj o&tai&abie*
fhis region ia genermllj considered to
extend tram S to 25 >«■ ♦■
fhe ether two subdivisions ar© on
either side of this rasge-.
It la .an. interesting e©in~
cidence that this- siabdivlaion of the infrared agrees in a
general tsray with the division of moleeular -energy levels
into el.ectronic> vibrational -snd rotatiomal*
A fundamental statement about energy levels in
laoleettles. is that the- molecular energy is the .am of the
tyanslational* 'rotational,; vibrmtioaaly and eleotronic
energy.
She translational energy has no significant -effect
on aolecular spectra and can thus be disregarded,
XS
changes in molecular structure do occur> there may be
changes noticeable in. the electronic or rotational portions
of the molecular energy coagponettts^ however|- most
certainly -these ehanges tiill also- appear in the vibrational portion-, and
thus- nl%l be noticeable in the near
infrared spectrum of the ©oapound*
.lost infrared .spectroscopic studies are eoneerned
with absorption spectra for which a. source of continuous
infrared radiation is needed.*
Incandescent solid bodies
at temperatures of 1000° C. to 1500° C, aeet this
34
r.©t|uir©mwst best*
This xms the t.srpe of soure© that t/aa
used for work ■.dejacrlfeed tier-ela*
Suitable, filters may be
placed in th© optical system to ^©mov© the undesiped
T&J
l@figths.
Siae© no -chaoges i7©a?©. nofc&eeabl© b©ti?©©a irradiated
and n.only.3P.adiat©d g^s^li^ oil it can be lafdrved that
©ithei* no^ chaag©s in mol^oulaE' atruetup©- did occar
OP
if
tb^y didj; th©:y- did so in s-uch. aasll magnitude that' th©
apeetpoaetef could not detaot the chang©-*.
An has been shoTm.^. apectpophotomatric data in th®
viaibl© rang© did ahow a ehang© in. th® ippadiat©d saapl©^
as eoBipsa?'©d to th© unfcpeafced ©n©s.«.
fhia change «ai on© of
a blaaohiag,. most dstaet&bl© ^h©a ¥l®rf©d at th© wave**
length of 440 i*
It- la fsait#: posaibl© that th©a© ehang©a
in ©olop intonaitj ap© du© to mola^ulsa?' ohangas rihieh
oecup in a colop©d coa^oiaad. pp©s©nt to a fraefe-ion of a
p#p'e©ntag©| thus tha iaffared gp©ctPOii©t©p used in thia
wowk was not saasitiv© ©hough to detect th© ^hsaag© that
©eeupx^d.
Bo ©3g>l^,ation ia off ©pad -as to fihleh conpounel
praseat in natiapal .gspli© oil -could affect this ehaaga*
mmsx m® comimsiom
Ss^eriaentfi fjer-e conduet^ii to demonstrate th© effec*
tiwQn&m .of certain spio^a la p^otectiag grotind beef f^om
galalng fla-rora fro® g&aiBia radiatioas*.
'teeatsa^at fiuaaiy*
sas for flavor scores wer© made with traiissd tasters*.
faster Judgments ^ere transformed to. a nuai^rical. basis, .and
statistically analysed,,
fh© effect of gamma radiation on
the ehemical coaposition of a^ic© ims. studied, spectre*
photometrically throughout the near infrared, ¥ts!ble,,
■and ultraviolet portions of the spectrum*
Summarised conclusions are as folloTJSs
1*
Irradiation flavor 'intensity in beef increased
very slowly between 2a8£r and 2x10'* rep,.
However*
between SasXdP and HaOXr rep the rate of change of
intensity Increased more rapidly*
2,*
Spice flavor intensities changed'inversely as
the Irradiated flavor scores of beef*,
fhus as the
dosage was increased spice flavor- decreased as
irradiated flavor ineraased*.
Bm,
froatoaat dosages of 2^10 rep with, no spice?
salt* and garlic gave an irradiated flavor in beef
of such intensity that many tasters described it as
rancid*
Ho such statements \?er© made nith samples
treated with pepper*
Thus pepper can be considered
m
as th& most eff'eotiva. of tli© spicea tested to eoves*log .irradiation fia^os?^ at the aplc© levels us©a is
thin imwk xfhm irradiated to 2tilOl rep.
Oa^lio flafor la b©©f:«*ga?li.c aixti^ea waa &©($-
4.»
t^oyed to a. laas^r ©atfat' at low flmss densities tilth
loag tia® treataeat rafe©^ than the revosm when teeat^
lag- to a p^edetoiJmiaed 4osag©«
5*
ft&gn taste testing g3?ot2Bd heel'' with garlie
treated to 2si# rep, tasters could not- distinguish
betthFeen irradiated and nonii'fadiated aaaples*
With
pepper and salt differences oouM he diseesmed..
Shma garlio rtdtteed the ahility to distingTaish
hetween. irradiated and nonirradiated beef at SsslOrep*
6*
fastsrs eould not distinguish between beef and
spices irradiated together or irradiated separately
and then, comhined*
7*
Garlic flavor was partially dastrosred xfaen
treated in the dr^r powder state with gamia ra^rs to
2%X<Qr rep*
A dar&ening of garlie color ims noted
during, this treatment,
8*
lo changes resulting from Irradiation or natural
garlic oil could he detected by means of an infrared.
speetroiieter* however | this irradiation treatment
caused a toleaehing of maxiisuffi detectahility at
440 A as measured bj a Becfimaa Model D* W*
37
SpectFophotomettf and. of such intensity aa to be
vtsibie to the ey©*
9«
Xnfrar^d abaorptioa ^afca for aatupa}. g.as?lio oil
ar# presented f oap vte&e mmh®m from 4000 to €50 oa»
m
BJBtlQGRAPHJT
!♦
B.ellamy,. !»«, Jo The Infrared gpecfea of complex
moleculegi* law York^ Jolm WHay 8s Co, 1954. 32^ |^>»
2,
Bfmscsli,- Arno ami Wolfgang Hubd?* E@ducti.on of tm~
desirable tey»sffecta Ssi prodaets treated by vadia**
tioa. Science 106s6S6-<5S7* 1©48.*
3,. BfcnaaelX^ !».• 13», et al* Sterillaing foods by eoM
gsMis raya* Bafrigex'atitax eagiaearixig 01sS5-»-57». 195S*
€.- Caitts. Sobert F*1084*
F©3?so'ttal cOMnttaloatlon., Octobea? IS*
5»
Crsan, L* BU* «t al» Application of iaotopic acaress
to food and drag sterilisatloa. Imcleoaies. XLt8&*2ff+
l>©c^mb©r 1965*
6*
Dalo,: W* M... Some, -a^peets of tbe Moe&emieal effects
of ioniglag. I'-adiations* la Syasposiuai on Radiobiologf* lew York* cToto iHey & Sons, Inc* 195^»
pp^I77-180«
7'*
Oixoni Wilfrid .f. and Fraak ^r* lasssy* Xntrodu.ctio&
to atatlatieal aBalysia..- lew York* MeG^aw-HiH Book
Gom^BM^g, Dae* 1951,e 370 pp»-
8»
Guenther* Ernest* fhe- esaantial oil$« Vol* 1*
Wew York, l> Vm loat^aad-* 1948*. 427 pp.*
9»
Harrlaon* &+ Ef;* ©t al. Practical spectroseopy^.
low York, Preati-ce Ha.ll-* IMS* 605 pp»
10.
.Bayney* J«. H* aad Bernard E* 'Proctor., Inveatigationa
relating to the poaaible use of atomic fission products fo? food ateplllgation* Food ^eclmology 7.g
©-10,. 1953*
'^11,
Hubar* Wolfgang., Amo B^aaeh. aad Adnan UTaly* Effect
of proceaaicsg cbnditiona on organolaptio cfeangea in
foodatmffs sterilised with. hi.gh intensity ©leetrona*
Food fecfcmelogy 7sl09-ll.§* 1953*
12•
Wational Acadea^ of Seieaces,. National. Reaearofe
Gounoll-^ Gtomlcal-Blol.ogical Coordination Oenter,
£101 Conatifcutiom Avenue, Washington S5# D* C*
CoaMunlcation* Jmly .26^ 1955*
m
IS.
Patt, Haaway El* Son© &&pQc&a of the biologieal
actions of high enesg^r radiation*, itomml review of
nuclear Qcience is4.95-*S24«. 19SS,
14*
Froetoy,. Bernard: 1» and Samuel 4» Oeldblitli* Applieation. of eleet3Poaagnetic
padiatiomi* la JSrak., E. £(•■
aad George F* Stei3?artTs M^aaces. ia foQcTVese&^ch.,
Vol.- 5* lew York,, Aoademie Pvess* 19S1* pp. 120-190*
15*
Proctor, Bernard I*., et al* Biochemical prevention
of flavor and ehemieal cJaange^ in foods and tissues:
. sterilized hj ionising radiation* Food Teelmolo-gj
6 s 237^42* X982:*
16*
Proctor, Bernard E»# ©t al.* Effect of cathode rajs
on bacterial flora of spices and other drir food
material** Food Reaearofe %5z48Gh48S* 19i0»
I7«
Eandall, H* I,*, ot al*. Infrared detsrmSaation of
organic s true tares* Hevr York* S* Vam lostrand*
1940* 2S%p*
18*
Robinson, ladoliff© F» Soa© fundaa©nt©l of ra&La—
feioa steriligatioa* Food fechnologf 8s..l01^1©4, 1984..
19«
Beltz* .Frederick* Color- centers in alkali fetalid©
crystals*- Review of modern Bbyeies 2S;g7«94* .1954«
20*
Ifintott, Andrew I.* sand late &- iTintoxu Th® structur©
■and. eoaposition of foods* ?ol* 11+ lew York, Joim
Wiley & Go* 19BS,. 994&&*
21*
-Zt^ergal^ Anton r Active principles of AIIIUBI satiyum*
Pharmazie 7:s24g*2S6. 19S2«
40
APPMBil
41
Plover Iteto ftatal^Rptla^ 8teat
Saaot..
-
PlaTOg fosts Poaal Rottog Shsat
Efeso tl^JIHHlli^HHL..1^^ gFsft 7,1355"
Batet
Oerporo all Kjaplea te R oad rsecd oeoerdliagSyo
If Msy er all of too eoapltM appaap ts bs tto
offi39 os R, pesepd thoir nioiAffl'o t© the rigfrt ©f
"tof. If tbs flaver la aera eoacoatratcd tooa
R, draa o Una pospandleulay te (A=B) OP (C=D)
ot too polat at wtdeh you bolieTO spsoifioo t&a
flowsro Ssaloo A-B ond C=B are to bo eonsddofedl
Ce^apo all Efflsqplea to R oad rsccrd occordlaglyo
If aay or dl of tho scsiplea oppaar to be the
soas as Rj reeord thoir nuebere to the rt^it of
"Eaf^o If the flawor is ae^e eoncentratsd ^tm
R« draw a line porpsttdieuia? to (A=B) or (&=D)
at %o point at utaleh sou beUoTO spseifiQe the
Slm&ro Soalso A°B ond C=D are to be eonsidered
WSB FOR IRR.
RATE KR SPICE
FIAVOR
RATE FOR IRRo
RATE FOR SPICE
FUTOR
HO XlTo PloWETa
Ho Spleo Flaws^^
Uo Irro Flaw?"
Eo Spico Fla'TOr=<=
157 +/
Roforoeae
—«• I
EafeKiia
Refor3Eee=>-=-™=
Rsforeaoi
.2,3
(j.z)
630 4- ^
157
FOSy lBtC51G8=~ '
tofl. PSATOT
B
?ory Xntoaso Sploc
Flavor
D
Censatss
Tory Iatonso=«>
Rado Fla'ror B
Very Intaaoo Spici
Flavor
D
Conasntss .'"ila ,)jl\ot comsTjndo to fraw data for taster 17 rotj. 2 as tabulated in t'10 follov/ln" two ta'^oa
SAMPLE BALLOT USED
FOR TASTE TESTS
SAMPLE SCORED
AND OECODEOeALLOT
Figure 5
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43
ANALYSIS OF VARIANCE CALCULATIONS
Expe riment: Effect of hadiation Joanne on iiarlle
Flavor in Besf-Garlic r.lxturea
Preliminary Calculations
(1)
Source
of
Variation
Correction
Replications
(6)
(2)
(3)
Total
of
Squares
No. of
items
Squared
233585.61
1
210
1111.3C0047
121C2.48
105
1158.331428
(-1)
(5)
Observa- Total of Squares
Sum of
tions per per Observation
Squares
Squared
(5)-correction
(2) f U)
Item
0
46.971301
Taotera
12435.53
2
21
10
1243.853000
132.492953
Treatments
53181.65
5
42
126C.229701
154.009714
ioorsi'a
6299.91
42
20610.63
10
5
21
1259.9.:2000
KepxTr
1267.172357
148.021953
155.812810
TwcTr
2952.27
105'
2
1476.135000
364.774953
TaxTrxhen
1012.04
210
1
1012.040000
500.079953
Analysis of Variance
Variation
Due to:
Sum of Squares
Degrees
of
■ Freedom
A
Treatments
ToxTr (lirror)
154.C69714
77.412286
BO
'.e-ilications
46.'J71331
1
tern
i'ajcKen
132.492953
30.842381
Vrxltep
40.028285
TAB
TrxTaxiiep
Total
20
20
4
12.002953
80
500.079953
209
Mean
Square
3S.7174
0.9676
F
40.0
Remarks
Significant