Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice

Abstract

This study investigates the effects of electron beam irradiation at varying doses on the bioactive compounds and sensory qualities and of broccoli sprout juice (BSJ). A comprehensive analysis of volatile flavor components using GC-IMS and GC–MS identified 49 compounds, including esters, aldehydes, and olefins. Notably, the sulforaphane content exhibited a strong negative correlation with irradiation intensity (R² = 0.9596), which is critical for predicting the impact of irradiation dose on sulforaphane degradation. Statistical analysis confirmed that 34 volatile compounds, like methyl acetate, 2-methylbutanal, hexanoic acid ethyl ester, etc., exhibited significant difference in different irradiation doses groups (P < 0.05). Sensory evaluation revealed that 6 kGy was the optimal irradiation dose, enhancing the sweetness and mushroom aroma while reducing undesirable spicy flavors. These findings provide valuable insights for balancing preservation techniques, sensory qualities, and nutritional integrity in BSJ, offering potential applications in both food and medicinal industries.