Saffron: Quality evaluation by sensory profile and gas chromatography.

&.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.