Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 18, Issue 10, Pages 2223-2230Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2014.968787
Keywords
Volatile analysis; SPME-GC-MS; Saffron; Drying; Aroma
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Funding
- PSR Umbria [Mis. 1.2.4]
- European Fund for Rural Development
- In Crocus Salus project
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Saffron, the world's most expensive spice, is valuable for its color, taste, aroma, and properties, which are influenced by the postharvest treatments. In this research solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was performed to analyze saffron produced in the area of Cascia, central Italy. The samples were dried under different conditions as a function of time and temperature. The main volatiles in addition to safranal were isophorone, 4-ketoisophorone, and 2,2,6-trimethyl-1,4-cyclohexanedione. In some samples, two new compounds (2,4,4-trimethyl-1-pentene and 1,3,3-trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione) were identified. Their content increased with drying temperature and time and they could be characteristic of saffron produced in the selected geographical area. Moreover the results confirmed that the drying conditions strongly influenced saffron volatile profile.
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