PubMed · 450010
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C H Wharton. 1979-08-02. Sauce Béarnaise.. https://pubmed.ncbi.nlm.nih.gov/450010/
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Detection of irradiated spices by electron spin resonance (ESR) measurements was not successful in the past because a central line of unknown origin was detected in the ESR-spectra of both irradiated and unirradiated samples. Identification of irradiated samples by measuring the increase of intensity of this signal after irradiation is limited because the signal intensity decreases over a period of some weeks of storage and reaches the range of unirradiated samples. By changing the measurement conditions (low microwave power) we could detect two additional lines on both sides of the main signal. This line pair appears only in the spectra of irradiated spices. A similar line pair was found in the spectra of irradiated nutshells and possibly derives from cellulose radicals in the sample. For some spices, especially paprika, the identification of irradiated samples by detecting these additional lines was possible even after relatively long periods of storage.
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