## 1 Introduction  
Studies aimed at improving the efficiency of radiation treatment are extremely relevant. The importance of this direction is determined by the presence of problems related to spoilage of products due to limited shelf life and disruptions in their transportation and storage. All this leads to a deterioration in their composition. Existing technologies for radiation treatment can help to avoid the outbreak of foodborne diseases worldwide. The use of ionizing radiation is one of the most effective and universal methods of extending the shelf life of food products, ensuring their sanitary safety [1, 2, 3]. To date, due to the widespread use of ionizing radiation, numerous studies have been conducted on the effect of various radiation treatment parameters on agricultural and food products [4, 5, 6, 7, 8, 9, 10, 11]. Similarly to other methods of food processing [12], irradiation can affect both DNA molecules and cells of living organisms and macromolecules of food products, resulting in changes in both the chemical composition and nutritional value of food products and their microbiological safety. That is why an important task is to find a \"working window\" of doses for a particular type of product, where there is sufficient inhibition of pathogenic microflora, but at the same time, biochemical and organoleptic parameters are not compromised. Since different food products differ in the quantitative ratio of proteins, fats, and carbohydrates, as well as in the level of microbiological contamination, it is necessary to search for a solution to the problem of optimizing all the characteristics of irradiation, such that the greatest microbiological effect is achieved without leading to a decline in product quality. Currently, to study the effect of ionizing radiation on the quality indicators of food products, various methods of analysis are used, including EPR (electron paramagnetic resonance), thermoluminescence, photoluminescence, and thiobarbituric acid reactive substance (TBARS) analysis [13; 14]. The EPR method is used for the analysis of dry substances, but it has a significant disadvantage: the method is based on the detection of long-lived free radicals in the products, but with increased moisture content, the lifetime of free radicals is significantly reduced [15; 16; 17]. Thermoluminescence and photoluminescence methods are used to detect irradiation of food products containing mineral residues, especially silicate minerals and bioinorganic materials such as calcite, but not all VOCs contain silicon [18; 19]. The method of thiobarbituric acid reactive substances analysis (TBARS method) allows for estimating the degree of lipid oxidation in meat products; nevertheless, during radiolysis lipids can be oxidized not only during irradiation but also during natural processes occurring in living tissues [20; 21]. The common disadvantage of all these methods is their low informativeness, which does not allow for a reliable determination of whether the product was exposed to ionizing radiation. The main process occurring during the exposure of food products to ionizing radiation is water radiolysis, the products of which are free radicals with high chemical activity. These radicals can react with high-molecular compounds contained in meat and fish products--fats, proteins, carbohydrates, and others [22; 23]. Radical processes result in the formation of the simplest stable compounds: aldehydes, ketones, alcohols, hydrocarbons, and other compounds. The formed compounds change the organoleptic properties of food products: they contribute to taste and specific odors [24; 25]. The odor of irradiated food products is affected by the presence and content of volatile organic compounds (VOCs), which can potentially be used as markers of the impact of ionizing radiation on food products. Recently, one of the methods used to analyze volatile compounds in food has been the electronic nose (e-nose), which can mimic the human olfactory system.