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

AMANPOUR A., Sonmezdag A. S., Kelebek H., SELLİ S.

FOOD CHEMISTRY, cilt.182, ss.251-256, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 182
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodchem.2015.03.005
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.251-256
  • Anahtar Kelimeler: Saffron, Crocus sativus L., Aroma-active, Representative test, Olfactometry, PERFORMANCE LIQUID-CHROMATOGRAPHY, VOLATILE COMPONENTS, QUALITY-CONTROL, FLAVOR, PICROCROCIN, IDENTIFICATION, ODORANTS, TANDEM, SPICE
  • Çukurova Üniversitesi Adresli: Evet

Özet

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). (C) 20115 Elsevier Ltd. All rights reserved.