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The aroma profile of four major spices including bay leaf, black pepper, capsicum, and fennel was tested using HS-SPME\/GC\u2013MS and in response to the most widely used spices\u00b4 processing methods including autoclaving and \u03b3-radiation at low and high doses. Additionally, the impact of processing on microbial contamination of spices was tested using total aerobic count. GC\u2013MS analysis led to the identification of 22 volatiles in bay leaf, 34 in black pepper, 23 in capsicum, and 24 in fennel. All the identified volatiles belonged to oxides\/phenols\/ethers, esters, ketones, alcohols, sesquiterpene and monoterpene hydrocarbons. Oxides\/phenol\/ethers were detected at high levels in all tested spices at <jats:italic>ca<\/jats:italic>. 44, 28.2, 48.8, 61.1%, in bay leaves, black pepper, capsicum, and fennel, respectively of the total blend and signifying their typical use as spices. Total oxides\/phenol\/ethers showed an increase in bay leaf upon exposure to \u03b3-radiation from 44 to 47.5%, while monoterpene hydrocarbons were enriched in black pepper upon autoclaving from 11.4 in control to reach 65.9 and 82.6% for high dose and low dose of autoclaving, respectively. Cineole was detected in bay leaf at 17.9% and upon exposure to autoclaving at high dose and \u03b3-radiation (both doses) its level increased by 29\u201331%. Both autoclaving and \u03b3-radiation distinctly affected aroma profiles in examined spices. Further, volatile variations in response to processing were assessed using multivariate data analysis (MVA) revealing distinct separation between autoclaved and \u03b3-radiated samples compared to control. Both autoclaving at 115\u00a0\u00b0C for 15\u00a0min and radiation at 10\u00a0kGy eliminated detected bioburden in all tested spices i.e., reduced the microbial counts below the detection limit (&lt;\u200910\u00a0cfu\/g).<\/jats:p>","DOI":"10.1038\/s41598-024-56422-6","type":"journal-article","created":{"date-parts":[[2024,3,8]],"date-time":"2024-03-08T15:02:26Z","timestamp":1709910146000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Comparison of autoclaving and \u03b3-radiation impact on four spices aroma profiles and microbial load using HS-SPME GC\u2013MS and chemometric tools"],"prefix":"10.1038","volume":"14","author":[{"given":"Mostafa H.","family":"Baky","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nora M.","family":"Elkenawy","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Heba A. 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