Production Practices and Quality Assessment of Food Crops. Vol. 1

228 S. A. Ordoudi and M. Z. Tsimidou
Table 4. Gas chromatographic analysis of the volatile compounds of saffron.
Column Elution conditions/detection system Reference
SE-30 5%, 3 m stainless steel 150 °C, 30 ml N 2/min, FID Sujata et al., 1992
SE-30 3% on Chromosorb- 80–200 °C, 6 °C/min, Raina et al., 1996
W Glass (1.8 m × 6.35 mm) 30 ml N 2/min, sensory detection
FFAP 60 °C for 8 min-240 °C for 30 min, Tarantilis and
(50 m × 0.32 mm), 0.52 µ 2 °C/min, 3 ml He/min, FID (290 °C) Polissiou, 1997
Ultra-1 methyl silicone 70 °C for 3 min-150 °C for 1 min-200 °C Tarantilis and
(25 m × 0.32 mm), 0.50 µ for 10 min, 2 °C/min, 3 ml He/min, Polissiou, 1997
FID (230 °C)
and
60 °C for 1 min-280 °C for 10 min,
5 °C/min, FID (260 °C)
SGE-BP-21 100–230 °C, 3 °C/min, 230 °C for Alonso et al.,
10 min, 40.1 lb He/in 2 , TD-MS 1996, 1998a
DB-5 coated fused 60–300 °C, 5 °C/min, Straubinger et al.,
silica capillary 1.5 ml He/min, MS 1998
DB-1 capillary 60–200 °C, 4 °C/min, 200 °C Zareena et al., 2001
(30 m × 0.25 mm × for 5 min – 280 °C for 25 min,
0.25 µm) 10 °C/min, He, MS
that afford adulteration, misbranding and other illegal treatments since ancient
times.
In general, the principal criteria of a trade quality standard (e.g., ISO, EN,
AFNOR, etc) are organoleptic, botanical and physicochemical ones, and also the
content of microorganisms, especially those that are pathogens. Methods of analysis
for foreign matter, moisture content, total ash, non-volatile extract, etc. are found
in a series of ISO generic standards. Itemised standards for certain products are
also published, as it is the case of saffron. The Committee of Codex Alimentarius
has published jointly with ISO a Code for the Hygiene of Spices. European directives
on food contaminants and on methods of decontamination for plant origin
products (e.g., irradiation) also apply to herbs and spices. Packaging and preservation
techniques are very important to maintain the valuable characteristics of
spices. Unfortunately, the majority of the world-wide available quantities of spices
are sold without the required precaution, saffron not being an exception.
Dried saffron is traded in the form of whole or cut threads (stigmas+part of the
style) or as powder. Different commercial grades are found in the various countries,
some of them distinguished for their exquisite organoleptic characteristics.
In India, four commercial types are known. Shahi consists of stigmas only, Mongra
consists of stigmas with style and few filaments, Laccha of broken stigmas, styles,
filaments and other portions of floral tissue whereas Gucchi, mainly from Kishtwar
region, of whole stigmas with style tied in bundles (Dhar and Mir, 1997). Spanish
saffron has been classified in various ways by different interesting bodies. As Alonso
et al. (2000) recently reviews it the three most known grades are Mancha, Río
and Sierra. The designation of ‘protected origin and protected geographical indications’
was awarded to the Azafrán de la Mancha recently (Commission Reg.