Effects of mild temperature conditions during dehydration procedures on saffron quality parameters

dc.contributor.author	del Campo, CP	en
dc.contributor.author	Carmona, M	en
dc.contributor.author	Maggi, L	en
dc.contributor.author	Kanakis, CD	en
dc.contributor.author	Anastasaki, EG	en
dc.contributor.author	Tarantilis, PA	en
dc.contributor.author	Polissiou, MG	en
dc.contributor.author	Alonso, GL	en
dc.date.accessioned	2014-06-06T06:50:22Z
dc.date.available	2014-06-06T06:50:22Z
dc.date.issued	2010	en
dc.identifier.issn	00225142	en
dc.identifier.uri	http://dx.doi.org/10.1002/jsfa.3877	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5020
dc.subject	Crocetin esters	en
dc.subject	Dehydration process	en
dc.subject	Picrocrocin	en
dc.subject	Saffron colour	en
dc.subject	Saffron taste and aroma	en
dc.subject	Safranal	en
dc.subject.other	carotenoid	en
dc.subject.other	crocetin	en
dc.subject.other	cyclohexene derivative	en
dc.subject.other	ester	en
dc.subject.other	glucoside	en
dc.subject.other	picrocrocin	en
dc.subject.other	safranal	en
dc.subject.other	terpene	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	color	en
dc.subject.other	Crocus	en
dc.subject.other	desiccation	en
dc.subject.other	flower	en
dc.subject.other	food preservation	en
dc.subject.other	methodology	en
dc.subject.other	odor	en
dc.subject.other	spice	en
dc.subject.other	standard	en
dc.subject.other	taste	en
dc.subject.other	temperature	en
dc.subject.other	Carotenoids	en
dc.subject.other	Color	en
dc.subject.other	Crocus	en
dc.subject.other	Cyclohexenes	en
dc.subject.other	Desiccation	en
dc.subject.other	Esters	en
dc.subject.other	Flowers	en
dc.subject.other	Food Preservation	en
dc.subject.other	Glucosides	en
dc.subject.other	Odors	en
dc.subject.other	Spices	en
dc.subject.other	Taste	en
dc.subject.other	Temperature	en
dc.subject.other	Terpenes	en
dc.title	Effects of mild temperature conditions during dehydration procedures on saffron quality parameters	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.3877	en
heal.publicationDate	2010	en
heal.abstract	BACKGROUND: The dehydration procedure is responsible for saffron sensorial properties: colour, taste and aroma. Changes in the compounds responsible for these characteristics have been studied when dehydration processes at high and low temperature are employed. However, the evolution of these changes at mild temperatures is not available in the current bibliography. In this paper the effect of different mild conditions (18-20°C for 24 h, 40-50°C for 75 min and 55°C for 75 min) applied to 45 saffron samples with the same origin was investigated. RESULTS: Crocetin esters, the compounds responsible for saffron colour, increased their content with no significant differences from other processes when high temperatures (55°C) were used, thus producing a noticeable increment in saffron colouring capability. Similar behaviour was obtained for picrocrocin, the compound responsible for saffron taste, with higher average content at the highest temperature (55°C) but without significant differences with the inferior conditions (40-50°C). However, more volatile compounds were generated, especially safranal,at higher temperatures, e.g. 55°C, during the dehydration procedure. CONCLUSIONS: The results found support the idea for employing mild to high temperatures during the dehydration process of saffron. © 2010 Society of Chemical Industry.	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.issue	4	en
dc.identifier.volume	90	en
dc.identifier.doi	10.1002/jsfa.3877	en
dc.identifier.spage	719	en
dc.identifier.epage	725	en