Quality and authenticity of saffron and sensory aspects

Abstract

Saffron possesses a valuable composition of chemicals and distinct sensory properties. This article examines the chemical composition, sensory qualities, and the importance of detecting adulteration within saffron. Recent studies have shown that saffron contains several bioactive substances, such as safranal, picrocrocin, and crocin; these constituents offer various health benefits due to their antioxidant, neuroprotective, and anti-inflammatory effects. The spice's colour comes from water-soluble apocarotenoids, namely the crocin and crocetin sugar esters, which confer the food yellow hues. Picrocrocin is a monoterpene glucoside responsible for the bitter taste of this spice. On the other hand, safranal is the volatile component that gives the spice's aroma. The food industry values saffron's flavour and vivid colour, often using it to make high-end products and functional foods.

Based on minimal quality requirements, the International Organization for Standardization (ISO) has developed a system for classifying saffron in merchandise categories. However, there have been concerns about the accuracy of the results obtained through ISO methods. Because of this, research has been conducted to determine saffron's safranal and crocin levels using the ISO methods compared to other methods.

In summary, saffron is a valuable source of bioactive constituents, frequently used to manufacture functional foods. However, it is imperative to establish and employ reliable methods to identify adulteration so that consumers benefit from the quality and authenticity of this precious spice. Implementing these techniques will help maintain high standards in the food industry, thus ensuring public health protection and consumer confidence.