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

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dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridSonmezdag, Ahmet Salih/0000-0001-6360-4037
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorAmanpour, Armin
dc.contributor.authorSönmezdağ, A. Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:18Z
dc.date.available2025-01-06T17:44:18Z
dc.date.issued2015
dc.description.abstractAroma 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.
dc.identifier.doi10.1016/j.foodchem.2015.03.005
dc.identifier.endpage256
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25842335
dc.identifier.scopus2-s2.0-84924743120
dc.identifier.scopusqualityQ1
dc.identifier.startpage251
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.03.005
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2984
dc.identifier.volume182
dc.identifier.wosWOS:000353731400036
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSaffron
dc.subjectCrocus sativus L.
dc.subjectAroma-active
dc.subjectRepresentative test
dc.subjectOlfactometry
dc.titleGC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)
dc.typeArticle

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