Annex White book.pdf

quality of the saffron spice. One of the main parameters was coloringpower through crocine, pricrocrocine and safranol measurement. Indeed, this new issue of the initial document defined four different saffronqualities (I to IV) depending on coloring power and picrococine.The minimum value for coloring power in each category was: 190, 150,110 and 80. It described a new method for crocine, picrocrocine andsafranol determination. This was possible through visual UV spectrophotometrythat is also used nowadays but with a few amendments.On the other hand, the document readjusted the maximum humiditycontent and volatile substances and described new cellulose values.The specifications annulated also the criteria for minimum percentagevalues for cold water soluble extract and nitrogen.The 2003 issue contains important amendments, questioned by theenterprises of the sector, especially regarding detection of adulterations.The four quality categories for saffron threads or powder were reducedto three, determined by coloring power at 440 nm (190, 150 and100). The category IV of the former ISO was annulated, given the factthat a product with more than 80 units of coloring power can not beconsidered as saffron. The new ISO specification has unified the criteriasuch as “maximum non soluble ashes content” for the three categoriesand annulated the specifications regarding nitrogen and cellulose.References to the bitterness of picrocrocine were also eliminated fromthe ISO.The saffron produced in the region of Kozani (Greece) as well as theone produced in Castile-La Mancha (Spain) was certified by ISO 3632.They were classified in category I (superior quality), provided that thecultivation exceeds the ISO technical specification limits.146