Chemical Composition and Sensory Evaluation of Saffron

Foods

Francesca Camilli¹  Massimiliano Magli²  Stefano Predieri²  Edoardo Gatti²  Pamela Vignolini³  Annalisa Romani³ 

[1] IBE-CNR, Institute of BioEconomy, Via Caproni 8, 50145 Firenze, FI, Italy;IBE-CNR, Institute of BioEconomy, c/o Area della Ricerca di Bologna, Via P. Gobetti, 101, 40129 Bologna, BO, Italy;Phytolab, Department of Statistics, Informatics, Applications “G.Parenti”, DiSIA, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, FI, Italy;

关键词: saffron;    picrocrocin;    safranal;    descriptive sensory analysis;    HPLC/DAD (High Performance Liquid Chromatography) analysis;   

DOI  :  10.3390/foods10112604

来源: DOAJ

【 摘 要 】

The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry. Safranal concentration and the perceived odour intensity were positively correlated while relationships between picrocrocine and bitter perception were more complex to detect. By correlating (Multiple Factor Analysis) saffron sensorial and chemical profiles, this work aims at improving saffron characterisation while providing better information on the quality of this valuable spice.

【 授权许可】

Unknown