DETERMINATION OF SAFRANAL FROM SAFFRON (CROCUS-SATIVUS L) BY THERMAL-DESORPTION GAS-CHROMATOGRAPHY

Authors
ALONSO GL SALINAS MR ESTEBANINFANTES FJ SANCHEZFERNANDEZ MA
Citation
Gl. Alonso et al., DETERMINATION OF SAFRANAL FROM SAFFRON (CROCUS-SATIVUS L) BY THERMAL-DESORPTION GAS-CHROMATOGRAPHY, Journal of agricultural and food chemistry, 44(1), 1996, pp. 185-188
Citations number
16
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
44
Issue
1
Year of publication
1996
Pages
185 - 188
Database
ISI
SICI code
0021-8561(1996)44:1<185:DOSFS(>2.0.ZU;2-N
Abstract
Thermal desorption-gas chromatography was applied to samples of saffro n to quantify the safranal content that is responsible for the distint ive aroma. Safranal constituted 72% of the volatile fraction. Using be ta-cyclocitral as internal standard and submitting the sample to a tem perature of 70 degrees C for 8 min, 83% of the total was determined wi th the first desorption, 95% with the first and second desorptions, an d 100% with three consecutive desorptions.