GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

Food Chemistry

Volumn 182, Issue , 2015, Pages 251-256

  Amanpour, Armin ^a   Sonmezdag, A Salih ^b   Kelebek, Hasim ^c   Selli, Serkan ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

^b GAZIANTEP UNIVERSITY   (Turkey)

^c ADANA SCIENCE AND TECHNOLOGY UNIVERSITY   (Turkey)

Author keywords

Aroma active; Crocus sativus L.; Olfactometry; Representative test; Saffron

Indexed keywords

AROMATIC COMPOUNDS; DISTILLATION; ESSENTIAL OILS; EXTRACTION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; KETONES; ODORS; PHASE SEPARATION; SENSORY ANALYSIS;

ACTIVE COMPONENTS; AROMA ACTIVE COMPOUNDS; AROMA ACTIVES; AROMATIC EXTRACT; CROCUS SATIVUS L; GASCHROMATOGRAPHY-MASS SPECTROMETRY; OLFACTOMETRY; REPRESENTATIVE TEST; SAFFRON; SOLVENT-ASSISTED FLAVOR EVAPORATIONS;

MASS SPECTROMETRY;

ACID; ALDEHYDE; AROMATIC COMPOUND; CROCUS SATIVUS EXTRACT;

ARTICLE; CROCUS SATIVUS; DISTILLATION; EVAPORATION; EXTRACTION; FLAVOR; GAS CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MASS SPECTROMETRY; NONHUMAN; OLFACTOMETRY; SENSORY ANALYSIS; SOLID PHASE EXTRACTION; ANALYSIS; CHEMISTRY; CROCUS; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; PROCEDURES;

CROCUS SATIVUS;

CROCUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; OLFACTOMETRY;

EID: 84924743120     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.005     Document Type: Article

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