Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)

In this work we have studied the volatile components of saffron, the dried, dark-red stigmata of Crocus sativus L. flowers. The isolation of the aroma, was achieved using the following techniques:  (a) steam distillation (SD), (b) micro-steam distillation extraction (MSDE), and (c) vacuum head space...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-02, Vol.45 (2), p.459-462
Main Authors: Tarantilis, Petros A, Polissiou, Moschos G
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
AZAFRAN
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
COMPOSE AROMATIQUE
COMPOSE VOLATIL
COMPUESTO VOLATIL
COMPUESTOS AROMATICOS
CROMATOGRAFIA DE GASES
DESTILACION
DISTILLATION
ESPECTROMETRIA
ESPECTROMETRIA DE MASAS
Food industries
Fundamental and applied biological sciences. Psychology
IDENTIFICACION
IDENTIFICATION
ODEUR
OLOR
SAFRAN
SPECTROMETRIE
SPECTROMETRIE DE MASSE
TECHNIQUE DE L'ISOLEMENT
TECNICAS DE AISLAMIENTO
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Summary:In this work we have studied the volatile components of saffron, the dried, dark-red stigmata of Crocus sativus L. flowers. The isolation of the aroma, was achieved using the following techniques:  (a) steam distillation (SD), (b) micro-steam distillation extraction (MSDE), and (c) vacuum head space method (VHS). The determination of the volatile components was performed using some different gas chromatography−mass spectrometry (GC−MS) instruments and methods. The characteristic compounds are 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde, namely safranal; 3,5,5-trimethyl-2-cyclohexen-1-one, namely isophorone; 3,5,5-trimethyl-3-cyclohexen-1-one, isomer of isophorone; 2,6,6-trimethyl-2-cyclohexen-1,4-dione; and 2,6,6-trimethyl-1,4-cyclohexadiene-1-carboxaldehyde, isomer of safranal. Keywords: Saffron; capillary; GC−MS; volatile compounds
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960105e