Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) - Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 543-548

  Maggi, Luana ^a   Carmona, Manuel ^a   Kelly, Simon D ^b   Marigheto, Niusa ^c   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b FOOD AND ENVIRONMENT RESEARCH AGENCY   (United Kingdom)

^c NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Chemical analysis; Geographical origin; Isotopic analysis; Saffron

Indexed keywords

CARBON AND NITROGEN; CHARACTERISATION; CHEMICAL PARAMETERS; CROCUS SATIVUS; CROSS VALIDATION; GEOGRAPHICAL ORIGINS; ISOTOPIC ANALYSIS; KEY QUALITY PARAMETERS; LA MANCHA; LONG TERM STABILITY; MACEDONIA; MAJOR PRODUCERS; MULTI VARIATE ANALYSIS; MULTI-ELEMENT; PRODUCTION AREA; SAFFRON; SARDINIA; STABLE ISOTOPE DATA; STABLE-ISOTOPE ANALYSIS;

CHEMICALS; FOOD ADDITIVES; ISOTOPES; MULTIVARIANT ANALYSIS;

CHEMICAL ANALYSIS;

CARBON; CROCUS SATIVUS EXTRACT; HYDROGEN; NITROGEN; STABLE ISOTOPE;

AGRICULTURAL PARAMETERS; ARTICLE; BIOCHEMICAL COMPOSITION; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; CONTROLLED STUDY; CROCUS SATIVUS; DIFFERENTIATION; FOOD QUALITY; GEOGRAPHIC ORIGIN; GREECE; IRAN; ISOTOPE ANALYSIS; ITALY; MEDICINAL PLANT; MULTIVARIATE ANALYSIS; NONHUMAN; SAFFRON; SPAIN; SPICE; VARIETAS;

CROCUS SATIVUS;

EID: 79955575386     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.063     Document Type: Article

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