Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)

dc.contributor.author	Tarantilis, PA	en
dc.contributor.author	Polissiou, MG	en
dc.date.accessioned	2014-06-06T06:43:24Z
dc.date.available	2014-06-06T06:43:24Z
dc.date.issued	1997	en
dc.identifier.issn	00218561	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1240
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0000492446&partnerID=40&md5=8f53f1612cbb7de4da5450ce26aafa2b	en
dc.subject	Capillary	en
dc.subject	GC-MS	en
dc.subject	Saffron	en
dc.subject	Volatile compounds	en
dc.title	Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)	en
heal.type	journalArticle	en
heal.publicationDate	1997	en
heal.abstract	In this work we have studied the volatile components of saffron, the dried, dark-red stigmata of Crocus sativus L. flowers. The isolation of the aroma, was achieved using the following techniques: (a) steam distillation (SD), (b) micro-steam distillation extraction (MSDE), and (c) vacuum head space method (VHS). The determination of the volatile components was performed using some different gas chromatography-mass spectrometry (GC-MS) instruments and methods. The characteristic compounds are 2,6,6-trimethyl-1,3-cyclohexadien-l-carboxaldehyde, namely safranal; 3,5,5-trimethyl-2-cyclohexen-1-one, namely isophorone; 3,5,5-trimethyl-3-cyclohexen-1-one, isomer of isophorone; 2,6,6-trimethyl-2-cyclohexen-1,4-dione; and 2,6,6-trimethyl-1,4-cyclohexadiene-1-carboxaldehyde, isomer of safranal.	en
heal.journalName	Journal of Agricultural and Food Chemistry	en
dc.identifier.issue	2	en
dc.identifier.volume	45	en
dc.identifier.spage	459	en
dc.identifier.epage	462	en