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The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)
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 arom...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621395/ https://www.ncbi.nlm.nih.gov/pubmed/34834046 http://dx.doi.org/10.3390/molecules26226954 |
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author | Cid-Pérez, Teresa Soledad Nevárez-Moorillón, Guadalupe Virginia Ochoa-Velasco, Carlos Enrique Navarro-Cruz, Addí Rhode Hernández-Carranza, Paola Avila-Sosa, Raúl |
author_facet | Cid-Pérez, Teresa Soledad Nevárez-Moorillón, Guadalupe Virginia Ochoa-Velasco, Carlos Enrique Navarro-Cruz, Addí Rhode Hernández-Carranza, Paola Avila-Sosa, Raúl |
author_sort | Cid-Pérez, Teresa Soledad |
collection | PubMed |
description | 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). |
format | Online Article Text |
id | pubmed-8621395 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86213952021-11-27 The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) Cid-Pérez, Teresa Soledad Nevárez-Moorillón, Guadalupe Virginia Ochoa-Velasco, Carlos Enrique Navarro-Cruz, Addí Rhode Hernández-Carranza, Paola Avila-Sosa, Raúl Molecules Review 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). MDPI 2021-11-18 /pmc/articles/PMC8621395/ /pubmed/34834046 http://dx.doi.org/10.3390/molecules26226954 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Cid-Pérez, Teresa Soledad Nevárez-Moorillón, Guadalupe Virginia Ochoa-Velasco, Carlos Enrique Navarro-Cruz, Addí Rhode Hernández-Carranza, Paola Avila-Sosa, Raúl The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title | The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title_full | The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title_fullStr | The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title_full_unstemmed | The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title_short | The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus) |
title_sort | relation between drying conditions and the development of volatile compounds in saffron (crocus sativus) |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621395/ https://www.ncbi.nlm.nih.gov/pubmed/34834046 http://dx.doi.org/10.3390/molecules26226954 |
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