Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 369-373

  Maggi, Luana ^a   Sánchez, Ana M ^a   Carmona, Manuel ^a   Kanakis, Charalabos D ^b   Anastasaki, Eirini ^b   Tarantilis, Petros A ^b   Polissiou, Moschos G ^b   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Aroma; Crocus sativus L.; Gas chromatography; Saffron; Safranal; UV Vis spectrophotometry

Indexed keywords

AROMA; CROCUS SATIVUS L.; SAFFRON; SAFRANAL; UV-VIS SPECTROPHOTOMETRY;

CHLORINE COMPOUNDS; ETHERS; FOOD ADDITIVES; GAS CHROMATOGRAPHY; HEXANE; ORGANIC SOLVENTS; SOLVENT EXTRACTION; SPECTROPHOTOMETRY; ULTRASONIC APPLICATIONS;

QUALITY CONTROL;

CHLOROFORM; CROCUS SATIVUS EXTRACT; ETHER; HEXANE; ORGANIC SOLVENT; SAFRANAL; UNCLASSIFIED DRUG;

ACCURACY; ARTICLE; CONVALESCENCE; CROCUS SATIVUS; HIGHER PLANT; LIMIT OF DETECTION; NONHUMAN; QUALITY CONTROL; SOLVENT EXTRACTION; SPICE; ULTRAVIOLET SPECTROPHOTOMETRY;

CROCUS SATIVUS;

EID: 79951509387     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.028     Document Type: Article

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