TY - JOUR 
A1 - Chaouqi, Soukaina
AU - Lage, Mounira
AU - García-Rodríguez, María Valle
AU - Alonso, Gonzalo Luis
AU - Guedira, Taoufiq
AU - Kribii, Abderrahim
AU - Douaik, Ahmed
AU - Carmona Delgado, Manuel
T1 - Descriptive analysis of Moroccan volatile saffron according to the storage and drying conditions
Y1 - 2016
SN - 0975413X
UR - http://hdl.handle.net/11268/5288
AB - Drying is an important step for the preparation of saffron because it determines the aroma of the spice, it differs
according to the regions and producer countries, which result a variations in the quality. There are several methods
of drying which the critical elements are time, drying temperature, and equipment used. The storage conditions can
also influence the quality of saffron, especially its three secondary components which are: crocin, safranal, and
picrocrocin. The main aim of the present study is to provide a description of volatile profiles and their variability
among Moroccan saffron according to different drying and conservation methods. Twenty nine saffron samples
belonging to three different Moroccan areas were analyzed using thermal desorption-gas chromatography–mass
spectrometry. For not generating safranal during the isolation procedure, saffron volatiles were desorbed at 50°C
during 3 min. The eight main volatile compounds, in addition to safranal, were identified and related to the
dehydration procedure as well as the storage conditions. Saffron dried by the oven (40°C) and kept in the
refrigerator at 8°C provided satisfactory results.
KW - Tecnología de alimentos
KW - Tecnología alimentaria
LA - spa
ER -