期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 18, 期 10, 页码 2223-2230出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2014.968787
关键词
Volatile analysis; SPME-GC-MS; Saffron; Drying; Aroma
资金
- PSR Umbria [Mis. 1.2.4]
- European Fund for Rural Development
- In Crocus Salus project
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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