Abstract
The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown in different geographical districts within the Campania region (southern Italy) were compared. Using headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS-SPME/GC-MS), overall, 80 volatiles were identified in the eight landraces. Among them, safranal and its isomers and other related compounds such as isophorones, which are not only key odorants but also pharmacologically active metabolites, have been detected in all the investigated samples. Principal Component Analysis performed on the volatiles’ compounds revealed that the spontaneous sample turned out to be an outlier. In particular, the volatile organic compounds (VOCs) profile of the spontaneous saffron presented four lilac aldehydes and four lilac alcohol isomers, which, to the authors’ knowledge, have never been identified in the volatile signature of this spice. The multivariate statistical analysis allowed the discrimination of the seven cultivate saffron ecotypes in four well-separated clusters according to variety. Moreover, 20 VOCs, able to differentiate the clusters in terms of single volatile metabolite, were discovered. Altogether, these results could contribute to identifying possible volatile signature metabolites (biomarkers) or patterns that discriminate saffron samples grown in Campania region on a molecular basis, encouraging future biodiversity programs to preserve saffron landraces revealing valuable genetic resources.
Highlights
Saffron, the dried red stigma of flowers of Crocus sativus L., is highly valued for its unique aroma, taste and color
The volatile profiles obtained from the eight saffron samples analyzed are quite different (Figure S1)
80 volatiles were identified by headspace solid-phase microextraction (HS-SPME)/gas chromatography–mass spectrometry (GC-MS) analysis in the eight saffron landraces belonging to the following chemical classes: monoterpene ketones (12), monoterpene hydrocarbons (10), monoterpene aldehydes (7), monoterpene alcohols (6), aldehydes (14), alcohols (7), ketones (7), hydrocarbon (7), furans (3), sesquiterpenes (2), esters (2), and others (3)
Summary
The dried red stigma of flowers of Crocus sativus L., is highly valued for its unique aroma, taste and color. It is called “the red gold” and is currently considered to be the world’s most expensive spice [1,2]. Saffron has been known for four millennia and probably originated in the Middle East or in Greece (the southern Aegean islands of Crete and Santorini) [3]. It is principally used as a natural dye and as a flavoring in culinary preparations, several pharmacological properties, including antioxidant, antiinflammatory, antidepressant and anticancer, have been confirmed for saffron [3]. In Euro-Mediterranean basin countries there has been a drastic reduction in saffron production, mainly caused by highly manual, tedious and labor-intensive work requirements for stigma harvesting and separation and lack of modernization of the cultivation methods [3]
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