The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
SAFFRON—RENEWED INTEREST IN AN ANCIENT SPICE
Abstract
Research into the chemical composition of saffron, the dried stigmas of Crocus sativus, has seen a renaissance in recent years. Different HPLC protocols for the analysis of saffron constituents have been established, enabling rapid authenticity control of the spice. Saffron flavor has attracted the interest of several research groups. Among the estimated 150 volatile compounds of saffron, approximately 40–50 constituents have so far been identified. Sensory studies allowed the detection of novel key flavor compounds. For some volatiles, generation from acid-labile progenitors was shown. Most recently, a considerable number of non-volatile aroma precursors could be isolated and structurally characterized. This paper reviews the present knowledge about the chemical composition of the world's most expensive spice and gives special emphasis to recent findings on saffron aroma formation.
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Citations
Cites
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Detection of potent odorants in foods by aroma extract dilution analysis
Grosch, W. (1993) · Trends in Food Science & Technology · doi:10.1016/0924-2244(93)90187-f · Cited by 523
Fenaroli’s Handbook of Flavor Ingredients
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Fenaroli's handbook of flavor ingredients
(1976) · Food and Cosmetics Toxicology · doi:10.1016/s0015-6264(76)80260-x · Cited by 370
Antitumour activity of saffron (Crocus sativus)
Nair, S. C., Pannikar, B., & Panikkar, K. R. (1991) · Cancer Letters · doi:10.1016/0304-3835(91)90203-t · Cited by 229
Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)
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Tumour reducing and anticarcinogenic activity of selected spices
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Changes in Pigments and Volatiles of Saffron ( Crocus sativusL) During Processing and Storage
Raina, B. L., Agarwal, S. G., Bhatia, A. K., & Gaur, G. S. (1996) · Journal of the Science of Food and Agriculture · Cited by 122
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Analysis of the volatile components of saffron
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Cited by
Biomedical properties of saffron and its potential use in cancer therapy and chemoprevention trials
Abdullaev, F. I., & Espinosa-Aguirre, J. J. (2004) · Cancer Detection and Prevention · doi:10.1016/j.cdp.2004.09.002 · Cited by 434
Bioactivity assessment and toxicity of crocin: A comprehensive review
Alavizadeh, S. H., & Hosseinzadeh, H. (2014) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.11.016 · Cited by 379
Saffron in phytotherapy: Pharmacology and clinical uses
Schmidt, M., Betti, G., & Hensel, A. (2007) · Wiener Medizinische Wochenschrift · doi:10.1007/s10354-007-0428-4 · Cited by 365
Rubio, A., Rambla, J. L., Santaella, M., Gómez, M. D., Orzaez, D., Granell, A., & Gómez-Gómez, L. (2008) · Journal of Biological Chemistry · doi:10.1074/jbc.m804000200 · Cited by 277
Biotechnological potential of natural food grade biocolorants
(2008) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.4314/ajb.v7i17.59211 · Cited by 107
Metadata
- Authors
- WINTERHALTER, P., & STRAUBINGER, M.
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2000-09-02
- Volume
- 16
- Issue
- 1
- Pages
- 39-59
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W1982258148
- Cited by
- 324
- References
- 15
- FWCI
- 1.22
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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