English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Open

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the zaia usage as premium feature

ZAIA

Zendy Tools

Zendy Plus

Presents the access of premium content as premium feature

Premium Content

The effect of storage on the composition of saffron aroma is studied. Six samples of saffron from different areas of Italy are analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. Samples 1, 2, and 3 are derived from cultivations of  Crocus sativus  in the zone of Salerno (Southern Italy) from 2000 to 2002. Samples 4, 5, and 6 are derived from cultivations in Sardinia, Italy (from 1998, 2000, and 2001, respectively). In all samples, 3,5,5-trimethyl-2-cyclohexen-1-one; 3,5,5-trimethyl-2-cyclohexen-1,4-dione; safranal; and 2,4,4-trimethyl-6-hydroxy-3-carboxaldehyde-2,5-cyclohexadien-1-one are found. 5,5-Dimethyl-2-methylene-1-carboxaldehyde-3-cyclohexene; 3,5,5-trimethyl-1,4-cyclohexandione; and b-ionone are found with nonanal, dihydro-β-ionone, and 2,6-di- t -butylphenol. Safranal is the main component in all of the samples. The most important changes are in the presence of alcohols and aldehydes and oxidation products of the major terpenoids components. Furthermore, the presence of safranal—the most important constituent of the flavor—changes during the time, increasing during 3 years, then decreasing after 5 years.

Use of SPME-GC-MS in the Study of Time Evolution of the Constituents of Saffron Aroma: Modifications of the Composition During Storage