“…It also contains carbohydrates, mucilage, starch, gums, proteins, amino acids, fats, anthocyanins, fiber, vitamins (B1 and B2), minerals, alkaloids, saponins, safranal and picrocrocin together with other chemical compounds (Negbi, 1997;Melnyk et al, 2010;Shahi et al, 2016;Serrano-Díaz et al, 2013;Alavizadeh et al, 2014). Azarabadi and Özdemir (2018) analysed volatile compounds in saffron samples and found acetic acid, 2-(5H)-furanone, isophorone, 4-ketoisophorone, 2,6,6-trimethyl-1,4-cyclohexanedione, eucarvone and safranal as significant compounds.…”