Research on the variations in the volatile compound and vitamin content in space foods after storage on the TG-1 spacecraft
2018
Hai-sheng Dong | Pu Chen | Jin-Ming Lin
Maintaining the nutrients and flavor acceptability of space food is critical for long-term manned space flights. Five different space food items from one batch, including braised beef with potatoes, stewed duck with sauce, black tomato powder, tea seed oil and fish oil were launched on the TG-1 spacecraft, and then brought back to Earth by the SZ-9 and SZ-10 manned spaceships respectively. The same food items and materials as those sent into space were stored in an environmentally controlled chamber on Earth as controls. Variations in certain volatile compounds in both braised beef with potatoes and stewed duck with sauce were observed after space flight, but no notable differences were observed in the vitamin contents in black tomato powder, tea seed oil, or fish oil. More attention should be focused on volatile compounds variations, and measures should be taken to maintain food acceptability during storage in space.
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