Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality

Abstract

The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown in different geographical districts within the Campania region (southern Italy) were compared. Using headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME/GC-MS), overall, 80 volatiles were identified in the eight landraces. Among them, safranal and its isomers and other related compounds such as isophorones, which are not only key odorants but also pharmacologically active metabolites, have been detected in all the investigated samples. Principal Component Analysis performed on the volatiles’ compounds revealed that the spontaneous sample turned out to be an outlier. In particular, the volatile organic compounds (VOCs) profile of the spontaneous saffron presented four lilac aldehydes and four lilac alcohol isomers, which, to the authors’ knowledge, have never been identified in the volatile signature of this spice. The multivariate statistical analysis allowed the discrimination of the seven cultivate saffron ecotypes in four well-separated clusters according to variety. Moreover, 20 VOCs, able to differentiate the clusters in terms of single volatile metabolite, were discovered. Altogether, these results could contribute to identifying possible volatile signature metabolites (biomarkers) or patterns that discriminate saffron samples grown in Campania region on a molecular basis, encouraging future biodiversity programs to preserve saffron landraces revealing valuable genetic resources.

Chemical, biochemical and volatile profiles of saffron (Crocus sativus L.) from different growing areas of Morocco

“…Most of identified VOC have been previously reported in saffron from diverse geographical origins by different extraction and detection methods 13,15,19,20,23,24,27,48–51 . The terpenes were the most abundant in all samples, with monoterpenic ketones (such as β‐isophorone, α‐isophorone, and 4‐ketoisophorone) and monoterpenic aldehydes (such as Safranal) being the most represented groups which are line with reported data 19,52 …”

“…and monoterpenic aldehydes (such as Safranal) being the most represented groups which are line with reported data. 19,52 Safranal is the most volatile component of saffron and constitutes about 60% of the volatile fraction. 38 It is the most influential aroma compound that contributes to the overall aroma of C. sativus.…”

ATR-FTIR spectroscopy combined with DNA barcoding and GC-MS to assess the quality and purity of saffron (Crocus sativus L.)

“…The results showed that S1 and SE samples contain several volatile compounds, which are naturally present in saffron. The terpenes were the most abundant in both samples, with monoterpenic aldehydes (such as Safranal ) and monoterpenic ketones (such as isophorone, and 4-ketoisophorone) being the most represented groups, which are in line with reported data [8,54]. This finding confirmed our results obtained by FTIR and barcoding techniques.…”

Spices Volatilomic Fingerprinting—A Comprehensive Approach to Explore Its Authentication and Bioactive Properties

“…The VOMs identified only in saffron are listed in Table S1 . Cozzolino et al [ 27 ] conducted a comprehensive evaluation of the volatomic fingerprint of saffron with the aim of testing its authenticity and quality. Many of the VOMs identified in our samples agrees with the data provided in that work.…”