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标题：Chemical Composition and Sensory Evaluation of Saffron
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作者：Stefano Predieri ; Massimiliano Magli ; Edoardo Gatti 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：11
DOI：10.3390/foods10112604
语种：English
出版社：MDPI Publishing
摘要：The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their concentration is correlated to sensory intensity, a detailed sensory evaluation, performed by a trained panel, supported by advanced analytical approaches, may better show the relationships between saffron composition and sensory perception. Three saffron samples of different Italian origins (Sardinia and Tuscany) were evaluated by a trained sensory panel and their chemical composition was determined by HPLC (High Performance Liquid Chromatography) and spectrophotometry. Safranal concentration and the perceived odour intensity were positively correlated while relationships between picrocrocine and bitter perception were more complex to detect. By correlating (Multiple Factor Analysis) saffron sensorial and chemical profiles, this work aims at improving saffron characterisation while providing better information on the quality of this valuable spice.
关键词：saffron; picrocrocin; safranal; descriptive sensory analysis; HPLC/DAD (High Performance Liquid Chromatography) analysis