Abstract
Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the most important post-harvest step for converting C. sativus stigmas into saffron. The aim of this review is to evaluate saffron’s post-harvest conditions in the development of volatile compounds and its aroma descriptors. It describes saffron’s compound generation by enzymatic pathways and degradation reactions. Saffron quality is described by their metabolite’s solubility and the determination of picrocrocin, crocins, and safranal. The drying process induce various modifications in terms of color, flavor and aroma, which take place in the spice. It affects the aromatic species chemical profile. In the food industry, saffron is employed for its sensory attributes, such as coloring, related mainly to crocins (mono-glycosyl esters or di-glycosyl polyene).
Highlights
Plant extracts can be sources of valuable chemical compounds, with particular biological properties, such as color or aroma
Carmona et al [49] showed that saffron stigmas dried following the traditional process exhibit greater coloring strength and better texture than in hot air processes; this result is consistent with Yao et al [52], who noted that naturally dried saffron shows a compact microstructure; in contrast to high-temperature dehydration, which results in a porous structure, micro surface stress, and irregular bumps that lead to high moisture transfer and a high diffusion rate to the medium
The high commercial value of saffron is related to its complicated production process, that still requires manual operations, as well as to the low yield of the final product
Summary
Plant extracts can be sources of valuable chemical compounds, with particular biological properties, such as color or aroma. Tinctures or essential oils derived from plants are usually a complex mixture of bioactive components, where their combination usually present synergistic effects. Due to their aromatic nature and the biological activity of their components, spices have been valued for centuries, and among them, saffron is one of the most precious. Other factors are inadequate postharvest management, improper marketing facilities, adulteration, and the adverse effect of climate change [2]. Reductions in the commercial quality of saffron can be attributed to inappropriate harvesting methods, insufficient dehydration processing, exposure to direct sunlight, improper storage, and adulteration [5,6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
