Analysis of the volatile components of saffron

Rödel, W.; Petrzika, M.

doi:10.1002/jhrc.1240141118

Cited by 82 publications

(50 citation statements)

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“…[6][7][8][9] Previous research into the aroma of C. sativus has been related on the composition and identification of the volatile components of saffron using Gas Chromatography (GC/FID) and Gas Chromatography/Mass Spectrometry (GC/MS). [1,2,[10][11][12] Non-volatile compounds of saffron such as crocins and flavonoids were analysed using HPLC. [6][7][8][9]13] The aim of the present work was to study the aroma and colouring components of saffron.…”

Section: Introductionmentioning

confidence: 99%

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Koşar

Demirci

Göğer

et al. 2017

International Journal of Food Properties

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Oven dried cut stigmas of Crocus sativus L. cultivated in Eskisehir and Safranbolu regions of Turkey were subjected to micro distillation to extract steam volatiles. They were then analysed by Gas Chromatography and Gas Chromatography/Mass Spectrometry, simultaneously. The colour compounds were extracted with 80% methanol and analysed by High Pressure Liquid Chromatography HPLC/DAD and HPLC/MS/MS. The activities of the extracts of saffron against 2,2ʹ-azinobis-3-ethylbenzothiazoline-6-sulphonic acid free radical (ABTS •+ ) were investigated using on-line (HPLC-ABTS•+ ) and off-line methods. Safranal (62.1 and 49.3%) and α-isophorone (10.0 and 16.3%) were found as the characteristic aromatic volatiles in the Eskisehir and Safranbolu samples, respectively. Crude saffron extracts showed high total antioxidant activity against ABTS•+ radical.ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Koşar

Demirci

Göğer

et al. 2017

International Journal of Food Properties

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“…Many papers have been published on saffron volatile composition (Carmona et al, 2006;Carmona, Zalacain, Salinas, & Alonso, 2007;Du, Wang, Hu, & Yao, 2008;Kanakis et al, 2004;Maggi et al, 2009;Rodel & Petrzika, 1991;Tarantilis & Polissiou, 1997;Zougagh et al, 2006). All of them have focused on identifying the major compounds present in this spice using gas chromatography coupled to mass spectrometry (GC-MS).…”

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confidence: 99%

“…Few papers have undertaken GC-O studies of saffron samples. Rodel & Petrzika (1991) were the first to use GC-O to evaluate saffron aroma. In their first paper on the topic, they only confirmed the highly intense and characteristic odour associated with the peak 0308-8146/$ -see front matter Ó 2011 Elsevier Ltd. All rights reserved.…”

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Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

2011

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“…17 Simultaneous distillation-extraction by using a 2:1 ether-pentane mixture gave a more complex mixture, in which 25 other compounds were identified ( Figure 2). 18 In a recent paper for the same purposes, steam distillation, simultaneous steam micro distillation-solvent extraction, and vacuum headspace methods were used. 19 When steam distillation was used, the authors recovered compounds 1, 2, 3, 5, 8, 9, 10, 13, 14, 17, and 27: five other new components (34 -38) were isolated ( Figure 3).…”

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Volatile organic compounds from saffron

D’Auria

Mauriello

Rana

2003

Flavour & Fragrance J

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SPME-GC-MS analysis on four samples of saffron from different areas of Italy and from Iran were performed. Sample 1 was derived from cultivations of Crocus sativus in the zone of Salerno (Southern Italy). Sample 2 was derived from cultivations in Sardinia, Italy. Sample 3 was derived from cultivations in Abruzzo (Central Italy). Sample 4 was derived from Iran. The main components were those found in ethereal extract of saffron in a work published in 1971. Several compounds found by using other extraction-distillation techniques were not found. We found 18 compounds never discovered in saffron. In all the samples, 3,5,5-trimethyl-2-cyclohexen-1-one, 3,5,5-trimethyl-2-cyclohexen-1,4-dione, safranal and 2,4,4-trimethyl-6-hydroxy-3-carboxaldehyde-2,5-cyclohexadien-1-one were found. 3,5,5-Trimethyl-1,4-cyclohexandione was found in three samples. 5,5-Dimethyl-2-methylene-1-carboxaldehyde-3-cyclohexene, β-ionone were found in six samples, and nonanal, and 2,6-di-t-butylphenol were found in two samples. These compounds represent the compounds found with the highest frequency. Considering the relative amount of the components, safranal is the main component in all the samples. The analyses show that saffrons from different cultivation sites have some peculiarities due to the presence of some unusual components. The sample from Iran showed the presence of 3,5,5-trimethyl-2-hydroxy-2-cyclohexen-1-one, 2,7,7-trimethyl-2,4-cycloheptadien-1-one, 1,3,3-trimethyl-2-(E-2-butenylidene)-3-cyclo-hexene, 5,5-dimethyl-1,3-cyclohexadien-1-carbaldehyde, 1,1,3-trimethyl-2-(Z-2-butenylidene)-3-cyclohexene, 1-acetyl-5,5-dimethyl-bycyclo[3.1.0]hexane, and β-ionol.

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Analysis of the volatile components of saffron

Cited by 82 publications

References 8 publications

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Volatile organic compounds from saffron

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