Abstract
Thermal desorption−gas chromatography was applied to samples of saffron to quantify the safranal content that is responsible for the distintive aroma. Safranal constituted 72% of the volatile fraction. Using β-cyclocitral as internal standard and submitting the sample to a temperature of 70 °C for 8 min, 83% of the total was determined with the first desorption, 95% with the first and second desorptions, and 100% with three consecutive desorptions. Keywords: Saffron; safranal; thermal desorption−gas chromatography
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