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
Materias:	saffron picrocrocin safranal descriptive sensory analysis HPLC/DAD (High Performance Liquid Chromatography) analysis Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ab8e90f44cdd4cd29f9480ab6894bafe
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spelling	oai:doaj.org-article:ab8e90f44cdd4cd29f9480ab6894bafe2021-11-25T17:33:16ZChemical Composition and Sensory Evaluation of Saffron10.3390/foods101126042304-8158https://doaj.org/article/ab8e90f44cdd4cd29f9480ab6894bafe2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2604https://doaj.org/toc/2304-8158The 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.Stefano PredieriMassimiliano MagliEdoardo GattiFrancesca CamilliPamela VignoliniAnnalisa RomaniMDPI AGarticlesaffronpicrocrocinsafranaldescriptive sensory analysisHPLC/DAD (High Performance Liquid Chromatography) analysisChemical technologyTP1-1185ENFoods, Vol 10, Iss 2604, p 2604 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	saffron picrocrocin safranal descriptive sensory analysis HPLC/DAD (High Performance Liquid Chromatography) analysis Chemical technology TP1-1185
spellingShingle	saffron picrocrocin safranal descriptive sensory analysis HPLC/DAD (High Performance Liquid Chromatography) analysis Chemical technology TP1-1185 Stefano Predieri Massimiliano Magli Edoardo Gatti Francesca Camilli Pamela Vignolini Annalisa Romani Chemical Composition and Sensory Evaluation of Saffron
description	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.
format	article
author	Stefano Predieri Massimiliano Magli Edoardo Gatti Francesca Camilli Pamela Vignolini Annalisa Romani
author_facet	Stefano Predieri Massimiliano Magli Edoardo Gatti Francesca Camilli Pamela Vignolini Annalisa Romani
author_sort	Stefano Predieri
title	Chemical Composition and Sensory Evaluation of Saffron
title_short	Chemical Composition and Sensory Evaluation of Saffron
title_full	Chemical Composition and Sensory Evaluation of Saffron
title_fullStr	Chemical Composition and Sensory Evaluation of Saffron
title_full_unstemmed	Chemical Composition and Sensory Evaluation of Saffron
title_sort	chemical composition and sensory evaluation of saffron
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ab8e90f44cdd4cd29f9480ab6894bafe
work_keys_str_mv	AT stefanopredieri chemicalcompositionandsensoryevaluationofsaffron AT massimilianomagli chemicalcompositionandsensoryevaluationofsaffron AT edoardogatti chemicalcompositionandsensoryevaluationofsaffron AT francescacamilli chemicalcompositionandsensoryevaluationofsaffron AT pamelavignolini chemicalcompositionandsensoryevaluationofsaffron AT annalisaromani chemicalcompositionandsensoryevaluationofsaffron
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Chemical Composition and Sensory Evaluation of Saffron

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