Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

► Determination of safranal based on apolar solvent extraction followed by UV–Vis analysis for saffron routine quality control. ► Good correlation coefficient between GC and UV–Vis method. ► Saffron chloroform extract can be further used to detect the adulteration colourants. A method to determine s...

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Veröffentlicht in:	Food chemistry 2011-07, Vol.127 (1), p.369-373
Hauptverfasser:	Maggi, Luana, Sánchez, Ana M., Carmona, Manuel, Kanakis, Charalabos D., Anastasaki, Eirini, Tarantilis, Petros A., Polissiou, Moschos G., Alonso, Gonzalo L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Aroma and flavouring agent industries Biological and medical sciences Chloroform Crocus Crocus sativus L Food industries Fundamental and applied biological sciences. Psychology Gas-chromatography General aspects Methods of analysis, processing and quality control, regulation, standards Saffron Safranal UV–Vis spectrophotometry
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