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

Saffron Quality 229
464/2001, OJ L66, 8.3.2001, p. 29). Two years earlier the Greek ‘red saffron’ has
also gained the same designation under the name ‘Krokos Kozanis’ (Commission
Reg. 378/99 OJ L. 46, 20.2.1999, p. 13). Grades A and B are the two commercial
names for Iranian saffron. Quality evaluation of powdered saffron is more difficult
(Marini et al., 1992).
The International Organisation for Standardisation (ISO) issued a specific standard
for saffron ISO 3632 in 1975, revised in 1980 that was technically improved in 1993.
In ISO 3632 1&2 (1993) trade standard definitions as well as requirements for saffron
quality and methods of analysis are given. Other relevant standards for the analysis
of spices and condiments useful for the control of saffron quality characteristics
are ISO 928:1980 (determination of total ash); ISO 930:1980 (determination of acidinsoluble
ash); ISO 941:1980 (determination of cold water-soluble extract); ISO
948:1980 (sampling); ISO 1871:1975 (General directions for the determination of
nitrogen by the Kjeldahl method); ISO 5498: 1981 (Agricultural food products-
Determination of crude fibre content-General method).
For the purpose of Part 1 of the standard entitled ‘Specification’ the following
definitions apply:
a. Saffron in filaments are the stigmas of C. sativus Linneaus, dried, dark red in
colour and trumpet shaped, serrated or indented at the distal end. The length is
between 20 mm and 40 mm. The stigmas may be isolated or joined in pairs or
threes at the end of the portion of the style, which is white/yellow in colour.
b. Saffron in cut filaments are the stigmas of C. sativus Linneaus with styles removed
and completely detached from each other.
c. Yellow filaments are dried yellow stamens of the flowers of C. sativus Linneaus.
d. Floral wastes are yellow filaments that are unattached and separated, pollen,
stamens, parts of ovaries and other vegetable matter. The only mineral matter
permitted is sand, earth and dust.
e. Saffron in powder is saffron obtained by crushing the filaments.
f. Moisture and volatile matter content are loss of mass determined under the
conditions described. It is expressed as a percentage by mass of the sample.
g. Colouring strength is mainly due to its crocins content, as measured by its
optical density at about 440 nm.
h. Bitterness is mainly due to its picrocrocin content, as measured by its optical
density at about 257 nm.
i. Flavour is mainly due to its safranal content, as measured by its optical density
at about 330 nm.
Saffron in filaments is classified into four categories, on the basis of its floral
waste and extraneous matter content.
Saffron should have a specific flavour that is slightly bitter and a little pungent
and should be free from foreign flavour. It should be free from living insects,
insect fragments and rodent contamination visible to the naked eye or using the
required magnifying instrument in certain cases. If the magnification exceeds X10,
this fact shall be mentioned in the test report.
Trade requirements for saffron in filaments or in powder form as given by ISO
3632-1:1993 are presented in Tables 5 and 6.