Optimization using chemometrics of HS-SPME/GC–MS profiling of saffron aroma and identification of geographical volatile markers

D’Archivio, Angelo Antonio; Pietro, Luciana Di; Maggi, Maria Anna; Rossi, Leucio

doi:10.1007/s00217-018-3073-9

Cited by 30 publications

(26 citation statements)

References 30 publications

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“…First, the quantity of powdered saffron and vial volume were considered. Previous research suggested that a quantity of saffron greater than 20 mg but not exceeding 40 mg could be used [ 15 , 20 , 21 , 22 , 23 ]. Therefore, 30 mg and 40 mg were the quantities under study.…”

Section: Resultsmentioning

confidence: 99%

“…Stir bar sorptive extraction (SBSE), which uses an absorbent polydimethylsiloxane (PDMS)-coated bar, has been successfully introduced and applied to analyze volatile components in different matrices such as breast milk [ 16 ] or to determine the key aromatic compounds of Longjing tea [ 17 , 18 ]. In addition, PDMS was successfully used as an absorbent in the HS technique in the analysis of volatile compounds of ham [ 19 ] and of saffron [ 20 , 21 ]. In both studies, solid-phase microextraction (SPME) was used.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Gómez-Sáez¹,

Moratalla-López

Lorenzo

et al. 2021

Molecules

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At present, the development of new agri-food products, including flavored meat products presented in ready-to-eat vacuum packs, is encouraged. The addition of ingredients used as flavoring agents creates the need to be able to determine the volatile compounds responsible for their characteristic aroma. The aim of this study is to propose, develop, and validate a new method that uses headspace-stir bar sorptive extraction-gas chromatography/mass spectrometry (HS-SBSE-GC/MS) to determine the saffron aroma in cured ham flavored with this spice. Results showed that safranal was the main volatile compound that could be identified and quantified in cured ham flavored with saffron. This analytical method was adequate in terms of linearity, selectivity, sensitivity, and accuracy. To our knowledge, this is the first time that an HS-SBSE-GC/MS method for determining the saffron aroma of flavored cured ham has been developed and validated, and it is of interest to agri-food industries.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Gómez-Sáez¹,

Moratalla-López

Lorenzo

et al. 2021

Molecules

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show abstract

“…In food analysis, HS-SPME sampling has been often preferred to conventional extraction methods because it is less laborious, requires a smaller amount of sample, and can avoid the decomposition of thermolabile constituents [16][17][18]. As for bell pepper spice, HS-SPME/GC-MS was previously applied to assess the relationship between the aroma and the dehydration conditions [3,4] and to investigate the evolution in the volatile composition of the spice upon heating [19].…”

Section: Introductionmentioning

confidence: 99%

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics

et al. 2021

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Dried and ground red pepper is a spice used as seasoning in various traditional dishes all over the world; nevertheless, the pedoclimatic conditions of the diverse cultivation areas provide different chemical characteristics, and, consequently, diverse organoleptic properties to this product. In the present study, the volatile profiles of 96 samples of two different ground bell peppers harvested in diverse Italian geographical areas, Altino (Abruzzo) and Senise (Lucania), and a commercial sweet paprika, have been studied by means of headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The investigation of their volatile profile has led to the identification of 59 analytes. Eventually, a discriminant classifier, Partial Least Squares Discriminant Analysis (PLS-DA), was exploited to discriminate samples according to their geographical origin. The model provided very accurate results in external validation; in fact, it correctly classified all the 30 test samples, achieving 100% correct classification (on the validation set). Furthermore, in order to understand which volatiles contribute the most at differentiating the bell peppers from the different origins, a variable selection approach, Variable Importance in Projection (VIP), was used. This strategy led to the selection of sixteen diverse compounds which characterize the different bell pepper spices.

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“…The frauds consist both in adding extraneous substances to enhance organoleptic properties of saffron and in declaring a different geographical origin than the real one, as saffron quality is closely related to the terroir of production. 10 Most of the investigations concerning geographical traceability of saffron are based on chromatographic methods, [11][12][13][14][15][16] or spectroscopic fingerprinting approaches. [17][18][19] To the best of our knowledge, only few works providing inductively coupled plasma-mass spectrometry (ICP-MS) multielemental data of samples of saffron can be found in literature.…”

Section: Introductionmentioning

confidence: 99%

“…Most of the investigations concerning geographical traceability of saffron are based on chromatographic methods, 11–16 or spectroscopic fingerprinting approaches 17–19 . To the best of our knowledge, only few works providing inductively coupled plasma‐mass spectrometry (ICP‐MS) multielemental data of samples of saffron can be found in literature.…”

Section: Introductionmentioning

confidence: 99%

Stable isotope ratio analysis combined with inductively coupled plasma‐mass spectrometry for geographical discrimination between Italian and foreign saffron

et al. 2020

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Seventy-six samples of saffron were analysed through inductively coupled plasmamass spectrometry (ICP-MS) and stable isotope ratio analysis. The dataset was formed by 67 samples harvested in different areas of Italy, Morocco and Iran, and nine samples purchased in the Italian market. For the first time, 42 elements and five stable isotopes (δ 13 C, δ 15 N, δ 34 S, δ 2 H and δ 18 O) were considered to carry out the discrimination of the samples on the basis of their geographical origin. Combined ICP-MS and isotopic composition data turned out to be a useful tool for the geographical discrimination of saffron among predefined cultivation sites.

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Optimization using chemometrics of HS-SPME/GC–MS profiling of saffron aroma and identification of geographical volatile markers

Cited by 30 publications

References 30 publications

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics

Stable isotope ratio analysis combined with inductively coupled plasma‐mass spectrometry for geographical discrimination between Italian and foreign saffron

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