Chemical Composition and Sensory Evaluation of Saffron

Abstract

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.

Comparative analysis of apocarotenoids and phenolic constituents of Crocus sativus stigmas from 11 countries: Ecological impact

“…For comparison, the data of Italian samples from the Sardinia and Tuscany region showed the content of trans ‐crocin 4 in the range of 169.97–405.19 mg/g. [ 43 ] The differences in the quantitative content of crocins in the Italian samples are probably related to certain agroecological factors that influence the local production of saffron. Crocin t ‐4GG content in stigmas of different countries varies from 253.48 ± 2.60 mg/g (Lithuania) to 612.85 ± 11.29 mg/g (Italy).…”

“…A significant difference among the samples is due to the much lower content of c-4GG and c-3Gg crocins in India (Maharashtra), Morocco 169.97-405.19 mg/g. [43] The differences in the quantitative content of crocins in the Italian samples are probably related to certain agroecological factors that influence the local production of saffron.…”

“…The picrocrocin content in the extracts was recalculated to safranal equivalent. [43,44,64] Safranal identification was performed using the UV-Vis spectrum and the retention time of the safranal standard by HPLC-DAD at 310 nm. The calibration curves for safranal and crocins were constructed by plotting chromatogram peak area at absorption maxima on the known concentration of the standard solution.…”

Saffron (Crocus sativus) and its constituents for pain management: A review of current evidence

“…Picrocrocin, on the other hand, is a monoterpene glycoside. It is characterized by a glucose molecule attached to a cyclohexane structure with a double bond and an aldehyde group (Predieri et al, 2021). Picrocrocin is the primary compound responsible for the bitter taste of saffron (Chrysanthou et al, 2016).…”

The Pharmacological Activities of Crocus sativus L.: A Review Based on the Mechanisms and Therapeutic Opportunities of its Phytoconstituents

“…Saffron showed an important role as a curative agent in visual impairment due its antioxidant potential [ 191 ]. Saffron as a dietary supplement prevents the effects of continuous light exposure that may cause photoreceptor and retinal stress in albino rats, besides maintaining both morphology and function by acting as an apoptotic regulator [ 192 , 193 ]. In ischemic retinopathy, crocin facilitates the recovery of retina functioning [ 194 ].…”