Volatile organic compounds from saffron

Abstract

SPME-GC-MS analysis on four samples of saffron from different areas of Italy and from Iran were performed. Sample 1 was derived from cultivations of Crocus sativus in the zone of Salerno (Southern Italy). Sample 2 was derived from cultivations in Sardinia, Italy. Sample 3 was derived from cultivations in Abruzzo (Central Italy). Sample 4 was derived from Iran. The main components were those found in ethereal extract of saffron in a work published in 1971. Several compounds found by using other extraction-distillation techniques were not found. We found 18 compounds never discovered in saffron. In all the samples, 3,5,5-trimethyl-2-cyclohexen-1-one, 3,5,5-trimethyl-2-cyclohexen-1,4-dione, safranal and 2,4,4-trimethyl-6-hydroxy-3-carboxaldehyde-2,5-cyclohexadien-1-one were found. 3,5,5-Trimethyl-1,4-cyclohexandione was found in three samples. 5,5-Dimethyl-2-methylene-1-carboxaldehyde-3-cyclohexene, β-ionone were found in six samples, and nonanal, and 2,6-di-t-butylphenol were found in two samples. These compounds represent the compounds found with the highest frequency. Considering the relative amount of the components, safranal is the main component in all the samples. The analyses show that saffrons from different cultivation sites have some peculiarities due to the presence of some unusual components. The sample from Iran showed the presence of 3,5,5-trimethyl-2-hydroxy-2-cyclohexen-1-one, 2,7,7-trimethyl-2,4-cycloheptadien-1-one, 1,3,3-trimethyl-2-(E-2-butenylidene)-3-cyclo-hexene, 5,5-dimethyl-1,3-cyclohexadien-1-carbaldehyde, 1,1,3-trimethyl-2-(Z-2-butenylidene)-3-cyclohexene, 1-acetyl-5,5-dimethyl-bycyclo[3.1.0]hexane, and β-ionol.

Differences in volatiles, and chemical, microbial and sensory characteristics between artisanal and industrial Piacentinu Ennese cheeses

“…Piacentinu cheeses are different from other pecorino cheeses of Italy in the addition of saffron to the milk prior to coagulation, which gives the cheeses a bright yellow colour. Saffron also contains a unique group of volatiles, including safranal and a set of methyl cyclohexenones, and may have anti-tumour properties (D'Auria, Mauriello, & Rana, 2004). Although relatively little is known about the contribution of volatiles and other properties of saffron to Piacentinu cheeses, these early results suggest that Piacentinu cheeses may have different sensory and health properties from other pecorino cheeses because of this spice.…”

Volatile composition, antioxidant activity, and antioxidant components in saffron cultivated in Turkey

“…Because of its high price, saffron is considerably vulnerable to adulteration when it is traded in powder form. [1,2] Saffron is characterised by a bitter taste and an iodoform-or hay-like fragrance, which are caused by the chemicals picrocrocin and safranal. Saffron also contains a carotenoid dye, crocin that gives food a rich golden-yellow hue.…”

“…During flowering, drying, storage, and extraction, these compounds tend to naturally be degraded in the stigmata cells. [1] Saffron also has many nonvolatile active components, belonging to carotenoids, including zeaxanthin, lycopene, and various α-and β-carotenes. However, saffron's golden yellow-orange colour is primarily due to α-crocin.…”

“…[6][7][8][9] Previous research into the aroma of C. sativus has been related on the composition and identification of the volatile components of saffron using Gas Chromatography (GC/FID) and Gas Chromatography/Mass Spectrometry (GC/MS). [1,2,[10][11][12] Non-volatile compounds of saffron such as crocins and flavonoids were analysed using HPLC. [6][7][8][9]13] The aim of the present work was to study the aroma and colouring components of saffron.…”

Quality assessment of the saffron samples using second-order spectrophotometric data assisted by three-way chemometric methods via quantitative analysis of synthetic colorants in adulterated saffron

“…Saffron contains more than 150 volatile and aroma-yielding compounds and also has many nonvolatile active components, which are carotenoids, such as zeaxanthin, lycopene, and various α-and β-carotenes [2]. Saffron has been used in traditional medicine for a long time.…”