Results showed that the main volatile com-pounds of irradiated bread are 1,3-bis(1,1-dimethylethyl)-benzene, ethyl octanonate, hexanal, 2-pentyl-furan, etc.

• 从组成上看芳香族烃类、醛类和烷烯烃类的种类和含量都有显著的增加,它们的共同作用可能是引起辐照面包异常气味产生的重要原因;