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Method to Determine the Authenticity of Aroma of Saffron (Crocus sativus L.)

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A thermal desorption-gas chromatography-mass spectrometry technique was applied to 252 different Spanish saffron samples (from La Mancha and Teruel). The average safranal content made up of 60% of the volatile fraction of the saffron. All the chromatograms obtained showed an interval between 8 and 18. min (retention time of safranal ± 5 min) in which the silhouette of the chromatographic peaks was similar in all the samples. Therefore this interval can be used as a "fingerprint." Two examples are given which demonstrate the ability to use this "fingerprint" to detect adulteration.

Document Type: Research Article

Affiliations: Cátedra de Química Agrícola, E.T.S. Ingenieros Agrónomos, Universidad de Castilla–La Mancha, E-02071 Albacete, Spain

Publication date: November 1, 1998

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