The Relation Between Drying Conditions and the Development of Volatile Compounds in Saffron ()

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Nov 27

PMID 34834046

Citations 17

Authors

Teresa Soledad Cid-Perez

Guadalupe Virginia Nevarez-Moorillon

Carlos Enrique Ochoa-Velasco

Addi Rhode Navarro-Cruz

Paola Hernandez-Carranza

Raul Avila-Sosa

Affiliations

Soon will be listed here.

Abstract

Saffron is derived from the stigmas of the flower L. The drying process is the most important post-harvest step for converting 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).

Citing Articles

Induction of stigma-like structures in saffron (Crocus sativus L.): Exploring factors and metabolite analysis.

Mahmoudi P, Moieni A, Khayam Nekouei M, Mardi M, Hosseini Salekdeh G PLoS One. 2025; 20(1):e0317186.

PMID: 39804884 PMC: 11730422. DOI: 10.1371/journal.pone.0317186.

Drying of Saffron Petals as a Critical Step for the Stabilization of This Floral Residue Prior to Extraction of Bioactive Compounds.

Criado-Navarro I, Barba-Palomeque F, Perez-Juan P, Ledesma-Escobar C, Priego-Capote F Foods. 2024; 13(23).

PMID: 39682795 PMC: 11640713. DOI: 10.3390/foods13233724.

Effects of different drying processes on the quality changes in Arapgir purple basil (Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils.

Altay K, Dirim S, Hayaloglu A J Food Sci. 2024; 89(12):9088-9107.

PMID: 39592251 PMC: 11673407. DOI: 10.1111/1750-3841.17515.

Saffron ( L.) and Its By-Products: Healthy Effects in Internal Medicine.

Marrone G, Urciuoli S, Di Lauro M, Cornali K, Montalto G, Masci C Nutrients. 2024; 16(14).

PMID: 39064764 PMC: 11279474. DOI: 10.3390/nu16142319.

Distribution of Main Bioactive Compounds from Saffron Species as a Function of Infusion Temperature and Time in an Oil/Water System.

Criado-Navarro I, Ledesma-Escobar C, Perez-Juan P, Priego-Capote F Molecules. 2024; 29(13).

PMID: 38999032 PMC: 11243231. DOI: 10.3390/molecules29133080.

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