The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the developm...

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Autores principales:	Teresa Soledad Cid-Pérez, Guadalupe Virginia Nevárez-Moorillón, Carlos Enrique Ochoa-Velasco, Addí Rhode Navarro-Cruz, Paola Hernández-Carranza, Raúl Avila-Sosa
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	saffron flavor and odor pathways volatile compounds Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/1a3f43a64ae04d93bab32e4128515f4e
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spelling	oai:doaj.org-article:1a3f43a64ae04d93bab32e4128515f4e2021-11-25T18:28:42ZThe Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)10.3390/molecules262269541420-3049https://doaj.org/article/1a3f43a64ae04d93bab32e4128515f4e2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6954https://doaj.org/toc/1420-3049Saffron is derived from the stigmas of the flower <i>Crocus sativus</i> L. The drying process is the most important post-harvest step for converting <i>C. sativus</i> stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).Teresa Soledad Cid-PérezGuadalupe Virginia Nevárez-MoorillónCarlos Enrique Ochoa-VelascoAddí Rhode Navarro-CruzPaola Hernández-CarranzaRaúl Avila-SosaMDPI AGarticlesaffronflavor and odor pathwaysvolatile compoundsOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6954, p 6954 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	saffron flavor and odor pathways volatile compounds Organic chemistry QD241-441
spellingShingle	saffron flavor and odor pathways volatile compounds Organic chemistry QD241-441 Teresa Soledad Cid-Pérez Guadalupe Virginia Nevárez-Moorillón Carlos Enrique Ochoa-Velasco Addí Rhode Navarro-Cruz Paola Hernández-Carranza Raúl Avila-Sosa The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
description	Saffron is derived from the stigmas of the flower <i>Crocus sativus</i> L. The drying process is the most important post-harvest step for converting <i>C. sativus</i> stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).
format	article
author	Teresa Soledad Cid-Pérez Guadalupe Virginia Nevárez-Moorillón Carlos Enrique Ochoa-Velasco Addí Rhode Navarro-Cruz Paola Hernández-Carranza Raúl Avila-Sosa
author_facet	Teresa Soledad Cid-Pérez Guadalupe Virginia Nevárez-Moorillón Carlos Enrique Ochoa-Velasco Addí Rhode Navarro-Cruz Paola Hernández-Carranza Raúl Avila-Sosa
author_sort	Teresa Soledad Cid-Pérez
title	The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
title_short	The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
title_full	The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
title_fullStr	The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
title_full_unstemmed	The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)
title_sort	relation between drying conditions and the development of volatile compounds in saffron (<i>crocus sativus</i>)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1a3f43a64ae04d93bab32e4128515f4e
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The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (<i>Crocus sativus</i>)

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