To determine the effects of irradiation on the chemical attributes of sausages, TBARS values, volatile compounds, gas compounds, and hydrocarbons of vacuum-packaged sausages were analyzed during 60 d of refrigerated storage. A sulfur-containing volatile compound (dimethyl disulfide), a gas compound (methane), and radiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane) were mainly detected in irradiated sausages, and the concentrations of the compounds were irradiation dosedependent. Especially methane and a few hydrocarbons were detected only in irradiated sausages and their amounts were dose-dependent. On the other hand, TBARS values, other off-odor volatiles (carbon disulfide, hexanal), and gas compounds (carbon monoxide, carbon dioxide) were found both in irradiated and nonirradiated sausages. Therefore, it is suggested that irradiation-induced hydrocarbons (1-tetradecene, pentadecane, heptadecane, 8-heptadecene, eicosane, 1, 7-hexadecadiene, hexadecane), dimethyl disulfide, and methane can be used as markers for irradiated sausages.