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Analytical Letters Volume 29, 1996 - Issue 6
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FOOD ANALYSIS

Identification and Isotopic Analysis of Safranal from Supercritical Fluid Extraction and Alcoholic Extracts of Saffron

D. Semiond ISPB, LEACM, 8 avenue Rockefeller, 69373, Lyon, cedex 08, France
,
S. Dautraix ISPB, LEACM, 8 avenue Rockefeller, 69373, Lyon, cedex 08, France
,
M. Desage ISPB, LEACM, 8 avenue Rockefeller, 69373, Lyon, cedex 08, France
,
R. Majdalani Hewlett Packard, ZAC du Chène, 69500, Bron, France
,
H. Casabianca CNRS, Chemin Canal, 69360, Solaize, France
&
J. L. Brazier ISPB, LEACM, 8 avenue Rockefeller, 69373, Lyon, cedex 08, France
Pages 1027-1039 | Received 26 Oct 1995, Accepted 27 Dec 1995, Published online: 22 Aug 2006

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M. Carmona, A. Zalacain, M.R. Salinas & G.L. Alonso. (2007) A New Approach to Saffron Aroma. Critical Reviews in Food Science and Nutrition 47:2, pages 145-159.
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FrédéricF. Souret & PamelaJ. Weathers. (2000) Cultivation, in vitro Culture, Secondary Metabolite Production, and Phytopharmacognosy of Saffron (Crocus sativus L.). Journal of Herbs, Spices & Medicinal Plants 6:4, pages 99-116.
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Articles from other publishers (26)

Benjamin Moras, Camille Pouchieu, David Gaudout, Stéphane Rey, Anthony Anchisi, Xavier Saupin & Patrick Jame. (2022) Authentication of Iranian Saffron (Crocus sativus) Using Stable Isotopes δ13C and δ2H and Metabolites Quantification. Molecules 27:20, pages 6801.
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Rahma Zouagui & Laila Sbabou. 2022. The Saffron Genome. The Saffron Genome 253 272 .
SeyedAli Ghiasi & Hadi Parastar. (2021) Chemometrics-assisted isotope ratio fingerprinting based on gas chromatography/combustion/isotope ratio mass spectrometry for saffron authentication. Journal of Chromatography A 1657, pages 462587.
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Leena Kumari, Pranita Jaiswal & S. Swarupa Tripathy. (2021) Various techniques useful for determination of adulterants in valuable saffron: A review. Trends in Food Science & Technology 111, pages 301-321.
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Monica Bononi, Fernando Tateo, Barbara Scaglia & Giancarlo Quaglia. (2020) δ13C data of the total water-soluble fraction and triacylglycerols as related indexes for differentiating the geographical origin of saffron (Crocus sativus L.). Food Chemistry 315, pages 126292.
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Rachele Rocchi, Marcello Mascini, Angelo Faberi, Manuel Sergi, Dario Compagnone, Vincenzo Di Martino, Simone Carradori & Paola Pittia. (2019) Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age. Food Control 106, pages 106736.
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Moratalla-López, Bagur, Lorenzo, Salinas & Alonso. (2019) Bioactivity and Bioavailability of the Major Metabolites of Crocus sativus L. Flower. Molecules 24:15, pages 2827.
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Ioannis K. Karabagias, Marina Koutsoumpou, Vasiliki Liakou, Stavros Kontakos & Michael G. Kontominas. (2017) Characterization and geographical discrimination of saffron from Greece, Spain, Iran, and Morocco based on volatile and bioactivity markers, using chemometrics. European Food Research and Technology 243:9, pages 1577-1591.
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Lesley A. ChessonBrett J. TippleSuvankar ChakrabortyKaryne M. RogersJames F. Carter. 2017. Food Forensics. Food Forensics 303 332 .
M. Ghorbandoust Goleroudbary & S.M. Ghoreishi. (2016) Response surface optimization of Safranal and Crocin extraction from Crocus sativus L. via supercritical fluid technology. The Journal of Supercritical Fluids 108, pages 136-144.
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M. Valle García-Rodríguez, Jéssica Serrano-Díaz, Petros A. Tarantilis, Horacio López-Córcoles, Manuel Carmona & Gonzalo L. Alonso. (2014) Determination of Saffron Quality by High-Performance Liquid Chromatography. Journal of Agricultural and Food Chemistry 62:32, pages 8068-8074.
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G.L. Alonso, A. Zalacain & M. Carmona. 2012. Handbook of Herbs and Spices. Handbook of Herbs and Spices 469 498 .
Luana Maggi, Manuel Carmona, Simon D. Kelly, Niusa Marigheto & Gonzalo L. Alonso. (2011) Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) – Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis. Food Chemistry 128:2, pages 543-548.
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Helena Sovová & Roumiana P. Stateva. (2011) Supercritical fluid extraction from vegetable materials. Reviews in Chemical Engineering 27:3-4.
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Ana M. Sánchez, Luana Maggi, Manuel Carmona & Gonzalo L. Alonso. 2011. Progress in Authentication of Food and Wine. Progress in Authentication of Food and Wine 309 331 .
Luana Maggi, Manuel Carmona, Amaya Zalacain, Charalabos D. Kanakis, Eirini Anastasaki, Petros A. Tarantilis, Moschos G. Polissiou & Gonzalo L. Alonso. (2010) Changes in saffron volatile profile according to its storage time. Food Research International 43:5, pages 1329-1334.
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E. Anastasaki, C. Kanakis, C. Pappas, L. Maggi, C. P. del Campo, M. Carmona, G. L. Alonso & M. G. Polissiou. (2009) Geographical differentiation of saffron by GC–MS/FID and chemometrics. European Food Research and Technology 229:6, pages 899-905.
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Helmut Grüb, Dirk Achim Müller, H.‐L. Schmidt, R. A. Werner, A. Roßmann, A. Mosandl & P. Schreier. 2007. Flavourings. Flavourings 573 663 .
Manuel Carmona, Ana M Sánchez, Federico Ferreres, Amaya Zalacain, Francisco Tomás-Barberán & Gonzalo Luis Alonso. (2007) Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins. Food Chemistry 100:2, pages 445-450.
Crossref
Manuel Carmona, Javier Martínez, Amaya Zalacain, Ma Luz Rodríguez-Méndez, José Antonio de Saja & Gonzalo Luis Alonso. (2005) Analysis of saffron volatile fraction by TD–GC–MS and e-nose. European Food Research and Technology 223:1, pages 96-101.
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Stella A. Ordoudi & Maria Z. Tsimidou. 2004. Production Practices and Quality Assessment of Food Crops Volume 1. Production Practices and Quality Assessment of Food Crops Volume 1 209 260 .
G. L. Alonson, M. R. Salinas, M. A. Sánchez-Fernández & J. Garijo. (2016) Note. Safranal Content in Spanish Saffron. Food Science and Technology International 7:3, pages 225-229.
Crossref
Frank S. S. Rogerson, Helena Castro, Nélia Fortunato, Zélia Azevedo, Adelina Macedo & Victor A. P. De Freitas. (2000) Chemicals with Sweet Aroma Descriptors Found in Portuguese Wines from the Douro Region:  2,6,6-Trimethylcyclohex-2-ene-1,4-dione and Diacetyl. Journal of Agricultural and Food Chemistry 49:1, pages 263-269.
Crossref
E. Lack & B. Simándi. 2001. High Pressure Process Technology: Fundamentals and Applications. High Pressure Process Technology: Fundamentals and Applications 537 575 .
P Lozano, D Delgado, D Gómez, M Rubio & J.L Iborra. (2000) A non-destructive method to determine the safranal content of saffron (Crocus sativus L.) by supercritical carbon dioxide extraction combined with high-performance liquid chromatography and gas chromatography. Journal of Biochemical and Biophysical Methods 43:1-3, pages 367-378.
Crossref
T. L. Chester, J. D. Pinkston & D. E. Raynie. (1998) Supercritical Fluid Chromatography and Extraction. Analytical Chemistry 70:12, pages 301-320.
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