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Saffron: Quality evaluation by sensory profile and gas chromatography.

Shanthi, Narasimhan. and Nagin, Chand. and Rajalakshmi, D. (1992) Saffron: Quality evaluation by sensory profile and gas chromatography. Journal of Food Quality, 15 (4). pp. 303-314.

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&.on the valuable stigmafromflowers of Crocus sativus L, valued essentially for delicate flavor har specijic testing methoa3 for physical, chemical, microscopic parameters, in addition to pigments, and bitter principle but not for flavor. me flavor projle pattern as cob-web diagrams are reported. lke dose-response relationship for saflon flavor (due to the principal fivor component, safanal) is established with n = 0.75 for a modified Stevens ' equation. Importance of examination of flavor is highlighted for grading in view of new developments in postharvest technology and synthetic safanal entering the market. The GC peak identijcation of safanul by liquid and headspace GC and GC-MS is demonstrated and conjrmed from bioassay at the exit port by sniffing.

Item Type: Article
Uncontrolled Keywords: saffron, Crocus sativus, delicate flavor, flavor analysis, gas chromatography
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 07:13
Last Modified: 27 May 2016 07:13
URI: http://ir.cftri.com/id/eprint/5294

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