บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Saffron: quality evaluation by sensory profile and gas chromatography.

Narasimhan, S., Chand, H. and Rajalakshmi, D.

Journal of Food Quality, Volume 15, Number 4, Aug 1992. pp. 303-314.

1992

บทคัดย่อ

Saffron: quality evaluation by sensory profile and gas chromatography.

Saffron the valuable stigma from flowers of Crocus sativus L. valued essentially for delicate flavor has specific testing methods for physical, chemical, microscopic parameters, in addition to pigments, and bitter principle but not for flavor. The flavor profile pattern as cob-web diagrams are reported. The dose-response relationship for saffron flavor (due to the principal flavor component, safranal) 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 safranal entering the market. The GC peak identification of safranal by liquid and headspace GC and GC-MS is demonstrated and confirmed from bioassay at the exit port by sniffing.