Chemical Composition and Sensory Evaluation of Saffron

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 intens...

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Autores principales: Stefano Predieri, Massimiliano Magli, Edoardo Gatti, Francesca Camilli, Pamela Vignolini, Annalisa Romani
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/ab8e90f44cdd4cd29f9480ab6894bafe
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