Abstract
The effect of storage on the composition of saffron aroma is studied. Six samples of saffron from different areas of Italy are analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Samples 1, 2, and 3 are derived from cultivations of Crocus sativus in the zone of Salerno (Southern Italy) from 2000 to 2002. Samples 4, 5, and 6 are derived from cultivations in Sardinia, Italy (from 1998, 2000, and 2001, respectively). In all samples, 3,5,5-trimethyl-2-cyclohexen-1-one; 3,5,5-trimethyl-2-cyclohexen-1,4-dione; safranal; and 2,4,4-3,5,5-trimethyl-2-cyclohexen-1,4-dione; safranal; and 2,4,4-trimethyl-6-hydroxy-3-carboxaldehyde-2,5-cyclohexadien-1-one are found. 5,5-Dimethyl-2-methylene-1-carboxaldehyde-3-cyclohexene; 3,5,5-trimethyl-1,4-cyclohexandione; and beta-ionone are found with nonanal, dihydro-beta-ionone, and 2,6-di-t-butylphenol. Safranal is the main component in all of the samples. The most important changes are in the presence of alcohols and aldehydes and oxidation products of the major terpenoids components. Furthermore, the presence of safranal--the most important constituent of the flavor--changes during the time, increasing during 3 years, then decreasing after 5 years.
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