763
Views
103
CrossRef citations to date
0
Altmetric
Original Articles

A New Approach to Saffron Aroma

, , &
Pages 145-159 | Published online: 16 Jan 2007

REFERENCES

  • 1993 . Saffron (Crocus sativus L.). Part 1 (Specification) and Part 2 (Test methods) , Genève, , Switzerland : The International Organization for Standarization . ISO 3632-1/2
  • Winterstein , E. and Teleczky , J. 1922 . Constituents of the saffron. I. Picrocrocin . Helvetica Chimica Acta , 5 : 376 – 400 .
  • Khun , R. and Winterstein , A. 1934 . Die Dihydroverbindung der isomeren Bixine und die Elektronen-Konfiguration der Polyene . Berliner Deustsche Chemische Gesellschaft , 67 : 344 – 347 .
  • Khun , R. and Löw , I. 1941 . Berliner , 74 : 219 – 223 .
  • Zarghami , N. S. and Heinz , D. E. 1971 . Monoterpene aldehydes and isophorone-related compounds of saffron . Phytochemistry , 10 : 2755 – 2761 .
  • Zarghami , N. S. and Heinz , D. E. 1971 . The volatile constituents of saffron (Crocus sativus L.) . Lebensmittel-Wissenschaft und Technologie , 4 : 43 – 45 .
  • Rödel , W. and Petrizka , M. 1991 . Analyzis of volatile components of saffron . Journal High Resolution Chromatography , 14 : 771 – 774 .
  • Semiond , D. , Dautraix , S. , Desage , M. , Majdalani , R. , Casabianca , H. and Brazier , J. L. 1996 . Identification and isotopic analyzis of safranal from supercritical fluid extraction and alcoholic extracts of saffron . Analitycal Letters , 6 ( 29 ) : 1027 – 1039 .
  • Tarantilis , P. A. and Polissiou , M. G. 1997 . Isolation and identification of the aroma components from saffron (Crocus sativus L.) . Journal Agriculture and Food Chemistry , 45 : 459 – 462 .
  • Cadwallader , K. R. , Baek , H. H. and Cai , M. 1997 . “ Characterization of saffron flavor by aroma extract dilution analyzis ” . In Spices: Flavor Chemistry and Antioxidant Properties , American Chemical Society Symposium Series 660 Edited by: Riach , S. J. and Ho , C. T. 66 – 79 . Washington, DC
  • Winterhalter , P. and Straubinger , R. M. 2000 . Saffron. Renewed interest in an ancient spice . Food Review International , 16 ( 1 ) : 39 – 59 .
  • Straubinger , M. , Jezussek , M. , Waibel , R. and Winterhalter , P. 1997 . Novel glycosidic constituents from saffron . Journal Agriculture Food Chemistry , 45 : 1678 – 1681 .
  • Zareena , A. V. , Variyar , P. S. , Gholap , A. S. , Bongirwar , D. R. and Wani , A. M. 2001 . Chemical investigation of gamma-irradiated saffron (Crocus sativus L.) . Journal Agriculture and Food Chemistry , 49 : 687 – 691 .
  • D'Auria , M. , Mauriello , G. and Rana , G. L. 2004 . Volatile organic compounds from saffron . Flavuor and Fragance Journal , 19 ( 1 ) : 7 – 23 .
  • Kanakis , C. D. , Daferera , J. , Tarantilis , P. A. and Polissiou , M. G. 2004 . Qualitative determination of volatile compounds and quantitative evaluation of safranal and 4-hidroxy-2,6,6-trimetil-1-carboxaldehyde (HTCC) in Greek Saffron . Journal Agriculture and Food Chemistry , 52 : 4515 – 4521 .
  • Freiburghaus , F. , Meyer , P. and Pfander , H. 1998 . Geheimnisse des safrans . Naturwissenschaftliche Rundschau Heft , 51 : 91 – 95 .
  • Knapp , H. , Straubinger , M. , Witte , A. and Winterhalter , P. 2000 . “ Aroma formation in saffron ” . In Frontiers of Flavor Scienc Edited by: Schieberle , P. and Engel , K. H. 440 – 444 . Proceedings of the 9th Weurman Flavour Research Symposium: Garching, Germany
  • Narasimhan , S. , Chand , N. and Rajalakshmi , D. 1992 . Saffron quality evaluation by sensory profile and gas chromatography . Journal Food Quality , 15 : 303 – 314 .
  • Raina , B. L. , Agarwal , S. G. , Bhatia , A. K. and Gaur , G. S. 1996 . Changes in pigments and volatiles of saffron (Crocus sativus L.) during processing and storage . Journal of the Science of Food and Agriculture , 71 : 27 – 32 .
  • Carmona , M. , Zalacain , A. , Pardo , J. E. , López , E. , Alvarruiz , A. and Alonso , G. L. 2005 . Influence of different drying and aging conditions on saffron constituents . Journal Agriculture and Food Chemistry , 53 : 3974 – 3979 .
  • Alonso , G. L. , Salinas , M. R. , Esteban-Infantes , F. J. and Sánchez-Fernández , M. A. 1996 . Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography . Journal Agriculture and Food Chemistry , 44 : 185 – 188 .
  • Alonso , G. L. , Salinas , M. R. , Sánchez-Fernández , M. A. and Garijo , J. 2001 . Safranal content in Spanish saffron . Food Science and Techology International , 7 ( 3 ) : 225 – 229 .
  • Alonso , G. L. , Carmona , M. , Zalacain , A. , González , L. V. , González , M. L. and Sarasa-Delgado , F. Study of saffron adulteration by increasing its colouring strength . Proceedings of 1st International Congress PFT ‘Pigments in Food Technology’ . Seville, Spain. pp. 341
  • Zalacain , A. , Ordoudi , S. A. , Blázquez , I. , Díaz-Plaza , E. M. , Carmona , M. , Tsimidou , M. Z. and Alonso , G. L. 2005 . Screening method for artificial colorants in saffron using derivative UV-Vis spectrometry after precipitation of crocetin . Food Additives and Contaminants , 22 ( 7 ) : 607 – 615 .
  • Alonso , G. L. , Carmona , M. , Garijo , J. , Zalacain , A. and Sarasa , F. Aroma determination of Crocus sativus L. stamens . Proceedings of XXX Scientific Meeting of the Group of Chromatography and Related Techniques and I Meeting of the Spanish Society of Chromatography and Related Techniques . Alcalá de Henares, Spain.
  • Alonso , G. L. , Salinas , M. R. , Sánchez-Fernández , M. A. and Garijo , J. 1998 . Técnicas culturales, métodos de deshidratación y formas de conservación en la producción del azafrán en España . Agrícola Vergel , 169 : 357 – 370 .
  • Goliaris , A. H. 1999 . “ Saffron cultivation in Greece ” . In Saffron. Crocus sativus L. Medicinal and aromatic plants. Industrial profiles , Edited by: Negbi , M. 73 – 87 . Amsterdam, , Holland : Harwood Academic publishers .
  • NCCEA . 1988 . Normas de Calidad del Comercio Exterior para el Azafrán. Ministerio de Economía y Hacienda B.O.E. núm. 160
  • DOCM . 1999 . Diario Oficial de Castilla-La Mancha , 10 : 1098 – 1112 . (Feb 11)
  • OJEC . 2000 . Official Journal of European Communities , : 4 – 8 . June 22
  • Loskutov , A. V. , Beninger , C. W. , Hosfield , G. L. and Sink , K. C. 2000 . Development of an improved procedure for extraction and quantification of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography . Food Chemistry , 69 : 87 – 9 .
  • Sujata , V. , Ravishankar , G. A. and Venkataraman , L. V. 1992 . Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thin-layer chromatography, high-performance liquid chromatography and gas chromatography . Journal of Chromatography A , 624 : 497 – 502 .
  • Tarantilis , P. A. , Polissiou , M. G. and Manfait , M. 1994 . Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array-detection . Journal of Chromatography A , 664 : 55 – 61 .
  • Straubinger , M. , Bau , B. , Eckestein , S. , Fink , M. and Winterhalter , P. 1998 . Identification of novel glycosidic aroma precursors in saffron (Crocus sativus L.) . Journal Agriculture Food Chemistry , 46 : 3238 – 3242 .
  • Straubinger , M. , Bau , B. , Eckestein , S. , Jezussek , M. and Winterhalter , P. 1998 . “ Isolation of new saffron constituents using counter-current chromatography ” . In Natural Product Analyzis , Edited by: Schreier , P. , Herderich , M. , Humpf , H. U. and Schwab , W. 27 – 34 . Braunschweig/Wiesbaden, , Germany : Vieweg .
  • Curro , P. , Lanuza , F. and Micali , G. 1986 . Valutazione Della frazione volatile dello zafferano mediante gascromatografia dello spazio di testa . Rassegna Chimica , 6 : 331 – 334 .
  • Cichelli , A. and Solinas , M. 1986 . Caratteristiche di composizione dello zafferano de Alquila . Agricoltura Ricerca , : 69 – 70 .
  • Lozano , P. , Delgado , D. , Gomez , D. , Rubio , M. and Iborra , J. L. 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 the Biochemical and Biophysical Methods , 5 ( 43 ) : 367 – 378 .
  • Cadwallader , K. R. 2002 . “ Flavor Chemistry of Saffron ” . In Carotenoid-Derived Aroma Compounds , American Chemical Society Symposium Series 802 Edited by: Winterhalter , P. and Rouseff , R. 220 – 239 . Washington, DC
  • Yuan , J. and Chen , S. F. 1999 . Hydrolysis kinetics of astaxanthin esters and stability of astaxanthin of Haematococcus pluvialis during saponification . Journal Agriculture and Food Chemistry , 47 ( 1 ) : 31 – 35 .
  • Wache , Y. 2003 . Effect bof cis/trans isomerism of β-carotene on the ratios of volatile compounds produced during oxidative degradation . Journal Agriculture and Food Chemistry , 51 : 1984 – 1987 .
  • Baltussen , E. , Sandra , P. , David , F. and Cramers , C. A. 1999 . Stir bar sortive extration (SBSE), a novel extration technique for aqueous samples: Theory and principles . Journal Microcolumn Separation , 11 : 737 – 747 .
  • Ordoudi , S. and Tsimidou , M. 2004 . “ Saffron Quality: effect of agricultural practices, processing and storage ” . In Production practices and quality assessment of food crops , Edited by: Dris , R. and Jain , S. M. 209 – 260 . Kluver Academic Publishers .
  • 2003 . Technical Specifications. Saffron (Crocus sativus L.). Part 1 (Specification) and Part 2 (Test methods) , Genève, , Switzerland : The International Organization for Standarization . ISO/TS 3632-1/2
  • Himeno , H. and Sano , K. 1987 . Synthesis of crocin, picrocrocina and safranal by saffron stigma-like structures proliferated in vitro . Agricultural and Biological Chemistry , 9 ( 51 ) : 2395 – 2400 .
  • Pardo , J. E. , Zalacain , A. , Carmona , M. , Lopez , E. , Alvaruiz , A. and Alonso , G. L. 2002 . Influence of the type of dehydration process on the sensory properties of saffron spice . Italian Journal Food Science , 4 ( 14 ) : 413 – 422 .
  • Gregory , M. J. , Menary , R. C. and Davies , N. W. 2005 . Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron . Journal Agriculture and Food Chemistry , 53 : 5969 – 5975 .
  • Buchecker , R. and Eugster , C. H. 1973 . Absolute configuration of picrocrocin . Helvetica Chimica Acta , 56 ( 3 ) : 1121 – 1125 .
  • Bouvier , F. , Suire , C. , Muttener , J. and Camara , B. 2003 . Oxidative remodeling of chromoplast carotenoids: Identification of the carotenoid dioxygenase CsCCD and CSZCD genes involved in crocus secondary metabolite biogenesis . Plant Cell , 15 : 47 – 62 .
  • Carmona , M. and Alonso , G. L. 2004 . A new look at saffron: Mistaken beliefs . Acta Horticulturae , 650 : 373 – 391 .
  • Giaccio , M. 2004 . Crocetin from saffron: An active component of an ancient spice . Critical Reviews in Food Science and Nutrition , 44 : 155 – 172 .
  • Coté , F. , Cormier , F. , Dufresne , C. and Willemont , C. 2001 . A highly specific glucotransferase is involved in the synthesisi of crocetin glycosylesteres in Crocus sativus cultured cells . Journal of Plant Physiology , 158 : 553 – 560 .
  • Moraga , A. R. , Nohales , P. F. , Fernández-Pérez , J. A. and Gómez-Gómez , L. 2004 . Glucosilation of the saffron apocarotenoid crocetin by a glucotransferase isolated from Crocus sativus stigmas . Planta , 219 ( 6 ) : 955 – 66 .
  • Wahlberg , I. and Eklund , A. 1998 . “ Degraded Carotenoids ” . In Carotenoids. Volume 3. Biosynthesis and metabolism , Edited by: Britton , G. , Liaaen-Jensen , S. and Pfander , H. 195 – 216 . Switzerland : Birkhäuser Verlag .
  • Watanabe , N. and Sihgh , I. P. 1997 . “ Analyzis of aroma release from scented teas ” . In Plant Volatile Analyzis , Edited by: Linskens , H. F. and Jackson , J. F. Vol. 19 , 231 – 258 . Berlin, , Germany : Springer-Verlag .
  • Dudareva , N. and Pichersky , E. 2000 . Biochemical and molecular genetic aspects of floral scents . Plant Physioolgy , 122 : 627 – 633 .
  • Pichersky , E. and Gershenzon , J. 2002 . The formation and function of plant volatiles: perfumes for pollinator attraction and defense . Current Option in Plant Bilology , 5 : 237 – 243 .
  • Salinas , M. R. and Alonso , G. L. 1997 . “ Adsortion-thermal desorption-as chromatography applied to the determination of wine aromas ” . In Modern methods of plant analyzis , Edited by: Linskend , H. F. and Jackson , J. F. 175 – 192 . Berlin, , Germany : Springer Verlag .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.