| dc.contributor.author |
Maggi, L |
en |
| dc.contributor.author |
Carmona, M |
en |
| dc.contributor.author |
Zalacain, A |
en |
| dc.contributor.author |
Kanakis, CD |
en |
| dc.contributor.author |
Anastasaki, E |
en |
| dc.contributor.author |
Tarantilis, PA |
en |
| dc.contributor.author |
Polissiou, MG |
en |
| dc.contributor.author |
Alonso, GL |
en |
| dc.date.accessioned |
2014-06-06T06:50:05Z |
|
| dc.date.available |
2014-06-06T06:50:05Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
09639969 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodres.2010.03.025 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/4957 |
|
| dc.subject |
Aroma |
en |
| dc.subject |
Olfactometry |
en |
| dc.subject |
Saffron (Crocus sativus L.) |
en |
| dc.subject |
Volatile profile |
en |
| dc.subject.other |
Crocus sativus |
en |
| dc.subject.other |
Cyclohexenes |
en |
| dc.subject.other |
Descriptors |
en |
| dc.subject.other |
Gas chromatography-mass spectrometry |
en |
| dc.subject.other |
Gas chromatography-olfactometry |
en |
| dc.subject.other |
Minor constituents |
en |
| dc.subject.other |
Storage time |
en |
| dc.subject.other |
Trimethyl |
en |
| dc.subject.other |
Ultrasound-assisted extraction |
en |
| dc.subject.other |
Volatile composition |
en |
| dc.subject.other |
Volatile compounds |
en |
| dc.subject.other |
Volatile profile |
en |
| dc.subject.other |
Aromatic compounds |
en |
| dc.subject.other |
Fragrances |
en |
| dc.subject.other |
Gas chromatography |
en |
| dc.subject.other |
Mass spectrometry |
en |
| dc.subject.other |
Olefins |
en |
| dc.subject.other |
Ultrasonics |
en |
| dc.subject.other |
Volatile organic compounds |
en |
| dc.subject.other |
Food additives |
en |
| dc.subject.other |
Citrus |
en |
| dc.subject.other |
Crocus |
en |
| dc.subject.other |
Crocus sativus |
en |
| dc.title |
Changes in saffron volatile profile according to its storage time |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodres.2010.03.025 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
Seventy-three saffron samples belonging to three different storage time (<1. year, 3-4 and 8-9. years) were analysed using ultrasound assisted extraction-gas chromatography-mass spectrometry and ultrasound assisted extraction-gas chromatography-olfactometry. Nineteen volatile compounds were identified and their aromatic notes were assigned. In addition to safranal, the main compound found, (30.14-43.94% in mass of total volatiles), other major compounds were 4-hydroxy-2,6,6-trimethyl-1-cyclohexen-1-carboxaldehyde and 3,5,5-trimethyl-2-cyclohexene-1-one. These compounds were significantly different for less than 1. year storage when compared with the 3-4 and 8-9. years of storage, although the minor constituents 2-hydroxy-3,5,5-trimethylcyclohex-2-en-1,4-dione and isomer of 4-hydroxy-3,5,5-trimethyl-2-cyclohex-1-one varied significantly for all three harvests. Positive and negative aroma descriptors were related with the overall saffron chemical volatile composition. Saffron with less than 1. year storage contained a higher proportion of saffron, flower and spicy descriptors, while the oldest saffrons (3-4 and 8-9. years of storage) contained volatiles with vegetal, caramel and citrus notes. The aromatic notes that contributed most to saffron storage differentiation are spicy, freshly cut grass and vegetable. © 2010 Elsevier Ltd. |
en |
| heal.journalName |
Food Research International |
en |
| dc.identifier.issue |
5 |
en |
| dc.identifier.volume |
43 |
en |
| dc.identifier.doi |
10.1016/j.foodres.2010.03.025 |
en |
| dc.identifier.spage |
1329 |
en |
| dc.identifier.epage |
1334 |
en |