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

  • Published:2011-07 Issue:1 Volume:127 Page:369-373
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

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

Funder

EC 6th Framework Programme for Research as a Research Project for the benefit of SMEs Associations

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Comparison of the volatile composition in thyme honeys from several origins in Greece;Alissandrakis;Journal of Agricultural and Food Chemistry,2007

2. Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography;Alonso;Journal of Agricultural Food and Chemistry,1996

3. Geographical differentiation of saffron by GC–MS/FID and chemometrics;Anastasaki;European Food Research and Technology,2009

4. Analysis of saffron volatile fraction by TD-GC–MS and e-nose;Carmona;European Food Research and Technology,2006

5. A new approach to saffron aroma;Carmona;Critical Reviews in Food Science and Nutrition,2007
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