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Food Chem

Title:		GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)
Author(s):		Amanpour A; Sonmezdag AS; Kelebek H; Selli S;
Address:		"Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey. Department of Organic Agriculture, Araban Vocational High School, University of Gaziantep, Gaziantep, Turkey. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey. Department of Biotechnology, Institute of Natural and Applied Sciences, Cukurova University, 01330 Adana, Turkey; Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr"
Journal Title:		Food Chem
Year:		2015
Volume:		20150309
Issue:
Page Number:		251 - 256
DOI:		10.1016/j.foodchem.2015.03.005
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromatography-mass spectrometry-olfactometry. The saffron aromatic extracts were obtained by four different extraction techniques including solvent-assisted flavour evaporation (SAFE), liquid-liquid extraction (LLE), solid phase extraction (SPE), and simultaneous distillation extraction (SDE) and compared to achieve a representative aromatic extract from saffron. According to sensory analysis, the aromatic extract obtained by SAFE was the most representative of saffron odour. A total of 28 aroma compounds were identified in saffron. Ketones were quantitatively the most dominant volatiles in saffron, followed by aldehydes and acids. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of saffron. A total of nine aroma-active compounds were detected in the aromatic extract. On the basis of the flavour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoisophorone (FD = 256) and dihydrooxophorone (FD = 128)"
Keywords:		Crocus/*chemistry Gas Chromatography-Mass Spectrometry/*methods Humans Odorants/*analysis Olfactometry/*methods Aroma-active Crocus sativus L.Olfactometry Representative test Saffron;
Notes:		"MedlineAmanpour, Asghar Sonmezdag, A Salih Kelebek, Hasim Selli, Serkan eng England 2015/04/07 Food Chem. 2015 Sep 1; 182:251-6. doi: 10.1016/j.foodchem.2015.03.005. Epub 2015 Mar 9"