Changes in saffron volatile profile according to its storage time

“…Saffron samples stored for less than a year after harvest and drying show spicy and floral notes assigned to safranal and isophorone. After prolonged storage (8–9 years) these notes degrade while others like caramel and vegetable ones emerge .…”

Section: Saffron Apocarotenoids: Biosynthesis Chemistry and Functiomentioning

confidence: 99%

Latest advances in the extraction and determination of saffron apocarotenoids

Kyriakoudi

2018

Electrophoresis

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Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various foods and drinks but also for its functional properties. Various classes of apocarotenoids such as crocetin sugar esters, picrocrocin and safranal are responsible for these characteristics. In the present review, the evolution of the methods proposed by the ISO standard for extraction and determination of saffron apocarotenoids since 1980 is presented in parallel to other approaches proposed by various scientists to overcome limitations of the standard. Moreover, the latest advances regarding applications of novel extraction techniques and powerful analytical tools that require limited or no sample preparation are critically discussed.

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“…Most of these are carotenoids, including zeaxanthin, lycopene, and various α-and β-carotene. However, the saffron golden yellow-orange color gives α-crosin (Baytop, 1999;Maggi et al, 2010). Pycrocrine is a sweetener and improves the flavor of your food, especially when used in meals (Baghalian, Sheshtamand, & Jamshidi, 2010).…”

Section: Saffronmentioning

confidence: 99%

The examination of spices used in the Ottoman palace cuisine

2017

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The human being has a vital prescription to eat and drink as much as the day-to-day process. This vital point constitutes the foundation stone of gastronomic tourism. In our globalized world, nations that express or offer their own values have become more successful. Therefore, the culture of Turkish food and nutrition refers as the key of national culture. Therefore, it is very important to examine the characteristics of the Ottoman cuisine to introduce food culture. Traditionally Ottoman cuisine, soups, meat dishes, olive oil vegetables, salads and spices used in desserts are important. Nowadays, people want to learn not only the sense of hunger but also the history of gastronomy (all components depending on cultural and environmental influences). It gives us great opportunities when it is told and applied to the history of that cultural gastronomy. These opportunities are making economic difference by strengthening the functions of gastronomic tourism. Due to the literature obtained in the study, it is thought that the inclusion of the spices in the Ottoman cuisine destinations in Turkey, which has a high potential for gastronomy tourism, will support sustainable development. In the study, was given informations about the characteristics of the spices used in Ottoman cuisine.

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Changes in saffron volatile profile according to its storage time

Cited by 72 publications

References 27 publications

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran

Latest advances in the extraction and determination of saffron apocarotenoids

The examination of spices used in the Ottoman palace cuisine

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