Detection of Adulteration in Saffron Samples Using Electronic Nose

Abstract

Saffron is the commercial name of the dried stigmas of Crocus sativus L. flower. Due to the high cost of saffron, adulteration sometimes occurs in the local market. In this study, the aroma fingerprints of saffron, saffron with yellow styles, safflower and dyed corn stigma were detected by an electronic nose system. The features of the obtained signals from electronic nose system were extracted and used for data analysis. In this work, Principal Components Analysis (PCA) was used and the results were confirmed by back propagation (BP) artificial neural networks (ANN). The results revealed that the system can recognize the saffron adulteration satisfactorily.As a conclusion, it was found that the electronic nose could provide good separation of the saffron and adulterated one (safflower and other adulteration) as 100 and 86.87% classification Downloaded by [Baskent Universitesi] at 12:30 21 December 2014A c c e p t e d M a n u s c r i p t 2 accuracy respectively by means of ANN. The electronic nose was able to differentiate nonadulterated and adulterated saffron at higher than 10% adulteration level, successfully.

Determination of Crocin Content and Volatile Components in Different Qualities of Iranian Saffron

“…This category of saffron has a strong colouring property. Pushal saffron is longer than Sargol saffron and contains stigmas with styles ( Figure 2) (Heidarbeigi et al, 2015). This kind of saffron has a lower colour strength compared to Sargol saffron.…”

“…Even though this method is also suggested to determine aroma strength, it was not preferred since it was stated in other studies that presented safranal in aqueous solution could interfere with absorbance of crocetin esters (mainly cis-isomers) at suggested wavelength of 330 nm in ISO 3632 (2011) spectrophotometric measurement technique (García-Rodríguez et al, 2017;Hadizadeh et al, 2006;Carmona et al, 2006b). (Heidarbeigi et al, 2015).…”

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

“…Saffron is very expensive; thus, adulteration sometimes occurs (Heidarbeigi et al 2015). The aroma of saffron and saffron adulterated with safflower, yellow styles, and dyed corn stigma coloured with beetroot dye were evaluated using an e-nose based on six MOS sensors by Heidarbeigi et al (2015). PCA was used to visualize the saffron adulteration, and the results were confirmed by ANN.…”

“…Actually, most of the applications listed in Table 1 were studied using e-noses based on MOS. E-noses based on conductometric sensors have been used for geographical origin confirmation or adulteration detection of dairy products (Cevoli et al 2011;Pillonel et al 2003;Yu et al 2007), plant oils (Bougrini et al 2014;Cerrato Oliveros et al 2002;Cosio et al 2006;Guadarrama et al 2001;Haddi et al 2011;Hai and Wang 2006;Jeleń 2008, Mildner-Szkudlarz andWei et al 2015), meat and meat products (Laureati et al 2014;Tian et al 2013), honey Pei et al 2015;Subari et al 2012;Subari et al 2014;Zakaria et al 2011), beverages (Aleixandre et al 2008;Berna et al 2009;Hong et al 2014;Lozano et al 2007;Penza and Cassano 2004;Steine et al 2001), coffee (Buratti et al 2015), tea (Kovács et al 2010), and some spices (Banach et al 2012;Heidarbeigi et al 2015).…”

“…It is used as a food additive due to its colour, aroma, and bitter taste and is also used in traditional medicine (Singh et al 2010;Campo et al 2009;Kianbakht and Mozaffari 2009). Saffron is very expensive; thus, adulteration sometimes occurs (Heidarbeigi et al 2015). The aroma of saffron and saffron adulterated with safflower, yellow styles, and dyed corn stigma coloured with beetroot dye were evaluated using an e-nose based on six MOS sensors by Heidarbeigi et al (2015).…”