Gamma-irradiated (0, 1, and 10 kGy) ketchup (KTP), barbeque sauce (BBQ), and sweet chili sauce (SWC) were identified using photostimulated-luminescence (PSL) and thermoluminescence (TL) analysis and characterized for physical properties like Brix, consistency, and color. PSL-based screening showed negative results for all non-irradiated samples, while intermediated results were found for irradiated samples. Routine density separation method for mineral extraction provided better TL results; however, alkaline and acid hydrolysis could ease the process with acceptable results. A slight decrease in consistency of all the samples was observed. Brix of KTP remained unchanged, while increase of same was obvious in BBQ and SWC following irradiation. The Hunter $L^*$ value of the ${gamma}$-irradiated sauces decreased except SWC samples, and the $a^*$ and $b^*$ values showed a general increase compared to the non-irradiated samples. The studied methods have potential to successfully identify and characterize the irradiated sauces for technical and regulatory requirements.