Annex White book.pdf

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Sensory profile of saffronAstringentFloralBitterHomogeneity86420Yellow colorRed colorFloralSweetSpicyGlobal aromaFig. 6. Sensory profile of saffron produced in SpainA4.2.2. In Castile La-ManchaThe Regulatory Authorities for the Designation of Origin “La Manchasaffron” consist of a committee of specialized tasters participating at theselection of the best saffron of the year. A special testing card as well asa tasting hand<strong>book</strong> is used for this purpose (picture 5.3).Excellent Very good good deficient Not Accepted Total REMARQUESHomogeneity 5 4 3 2 1IMAGECOLORShade 7 6 5 4 3Intensity 7 6 5 4 3Extraneous material 6 5 4 3 2Appearance 10 8 6 4 2INTENSITY 12 10 8 6 4SENSATIONGUSTATORY-OLFACTORYTEXTUREODORFRESHNESS 8 7 6 5 4ATYPICAL ODOR 7 6 5 4 3AROMA 8 7 6 5 4BITTERNESS 8 7 6 5 4PERSISTENCE OF TASTE 7 6 5 4 3FRAGILITY 8 7 6 5 4HUMIDITY 7 6 5 4 3TOTALPicture 5.3. Tasting card for the Designation of Origin “La Mancha”158
The saffron is rated on a scale from 0 to 100. The scale is dividedin five groups: excellent (86 points or more), very good (between 85and 71 points), good (between 70 and 56 points), deficient (between 55and 41 points) and not acceptable (40 points or less). The Designationof Origin “La Mancha” is attributed only to saffron with more than 71points (minimum points for “very good”) and with no “deficient” or “notacceptable” in any of the cards columns.The card is divided in three parts: image, gustatory-olfactory sensation,and texture. The descriptions for image, texture and odor of gustatory-olfactorysensation, define the features of saffron threads. Therest is defined by water solution. A short description of the informationcontained in the tasting hand<strong>book</strong>, regarding the descriptors of thetasting card, is as follows:ImageImage represents 35% of the rating scale. Subject to evaluation iseverything on the sample that can be observed with the help of magnifyingglass (magnified at least 10x).The color and its variations, that depend on the drying method of thesample, are the most important trading parameters. The card attributesgreat importance on these parameters, color occupies 19% of the scaleand is divided in three parameters. All the threads should be homogenous.The tint should be deep red but can also vary from intensive redto tile-colored or orange due alteration of the natural dye substances.Some darker tone appears also, which is the product of intensive dryingand increased humidity. The samples dried in hot air are redder andshinier. The strong red variations are highly regarded. The strong andvigorous intensity of the color is highly regarded as well.The magnifying lens helps allocating various foreign material amongthe stigmas: flower residue, pollen, dust or dirt. If such elements existthe rating is falls and the sample is rejected if more than 0,1 % of foreignmaterial, mould or insects exist.The appearance of the sample involves a specified amount of features:length and width of the stigmas, “trumpet” thickness, perfectjoint of the stigmas to the column and its length (longer than 22 mil) inrelation to the other elements. Most of the points are awarded to jointed,thick, bright and homogenous stigmas, with light yellow or light orangecolumn or with dark straw tint (due to drying).Olfactory and gustatory sensationIt contains an aggregate of parameters such as odor, aroma, tasteand stimulating or aggressive sensations that are noticed in the mouth.The above aggregation of the sensation criteria represents 50% of thetotal points.159
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REGIONAL SAFFRON CULTIVA-TION AND H
Page 5 and 6:
ApbBMarking of two different areas
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A1.3.2 Soil preparation before plan
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Βulbs without tegumentTests in nat
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eason is known for preferring the o
Page 15 and 16: A1.3.6 EradicationWeeds cause a los
Page 17 and 18: · Putting smoke cartridges into th
Page 19 and 20: Harvesting of saffron flowers (ITAP
Page 21 and 22: A1.3.8.5 EfficiencyIn Castile-La Ma
Page 23 and 24: A1.4 MECHANIZATION OF SAFFRON CULTI
Page 25 and 26: A1.4.3.2Modifying other cultivation
Page 27 and 28: A1.5.2.2Flowering in storage roomsA
Page 29 and 30: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 31 and 32: SAFFRON TREATMENTIN SPAIN, GREECE A
Page 33 and 34: Separation in Castile-La Mancha (UC
Page 35 and 36: perseverance. Afterwards, the stigm
Page 37 and 38: STORAGE AND PACKAGINGof SAFFRONin S
Page 39 and 40: STORAGE AND PACKAGINGof SAFFRONin S
Page 41 and 42: A3.2.1 Cleaning: removal of foreign
Page 43 and 44: - The packing material should be ch
Page 45 and 46: side of the package are placed by h
Page 47 and 48: QUALITY DETERMINATIONTECHNIQUES IN
Page 49 and 50: QUALITY DETERMINATIONTECHNIQUES IN
Page 51 and 52: A4.1.1.2Determination through crude
Page 53 and 54: A4.1.1.8extractsCrocine, picrocroci
Page 55 and 56: FeaturesFeaturesI II IIIFlower resi
Page 57 and 58: A4.1.2.3. Ashes non soluble in acid
Page 59 and 60: A4.1.2.7 Ethereal extractEthereal e
Page 61 and 62: Picture 5. UV-Vis absorption spectr
Page 63 and 64: Technical specification for the use
Page 65: A4.2 ORGANOLEPTIC ANALYSISOrganolep
Page 69 and 70: A4.3 ADULTERATIONSDue to its high t
Page 71 and 72: should be controlled and should be
Page 73 and 74: Phase Duration (min) Phase A Phase
Page 75 and 76: Picture 7. Chromatogram at 432 nm f
Page 77 and 78: Seasonal phaseLengthInner diameterO
Page 79: Salmonella identificationThe method
Page 82 and 83: Flowers and stigmas (UCLM)
Page 84 and 85: external cost - are not consumed in
Page 86 and 87: Cultivation activitiesSoil preparat
Page 94 and 95: Cultivation activitiesSurface ferti
Page 96 and 97: Cultivation activitiesWeed controlS
Page 98 and 99: Cultivation activitiesWeed controlS
Page 100 and 101: A5.1.2 FEASIBILITY STUDYDynamic inv
Page 102 and 103: A5.1.3.2ClassificationThe purchased
Page 104 and 105: Following graphic demonstrates that
Page 106 and 107: As one can clearly see in the graph
Page 108 and 109: In Italy the total sales value in S
Page 110 and 111: A5.2.5 A5.2.5 SAFFRON SALES DEPENDI
Page 112 and 113: In Greece saffron is used as powder
Page 115 and 116: BIBLIOGRAPHYAbdullaev, F.I., Frenke
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of saffron plant (Crocus sativus L.
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sativus L.), 183-207.Negbi, M.; Dag
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Tarantilis, P. A.; Tsoupras G. and
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