Quality traits of saffron produced in Italy: geographical area effect and good practices
作者: Luca GiupponiGiulia CecilianiValeria LeoniSara PanseriRadmila PavlovicGuido LinguaAlfredo Di FilippoAnnamaria Giorgi
作者单位: 1CRC Ge.S.Di.Mont.,University of Milan, Italy
2VESPA, University of Milan, Italy
3Università degli Studi del Piemonte Orientale, Alessandria, Italy
4DAFNE, Università degli Studi della Tuscia, Viterbo, Italy
5DISAA, University of Milan, Italy
刊名: Journal of Applied Botany and Food Quality, 2019, Vol.92
来源数据库: Julius Kühn-Institut
DOI: 10.5073/JABFQ.2019.092.045
原始语种摘要: Saffron (Crocus sativus L.) is the most expensive spice in the world and is used in food, cosmetic and dyeing industries. Considering that the production of saffron is increasingly widespread in medium-small Italian farms as well as the scarceness of information and studies regarding the quality of the saffron produced in Italy, the principal aim of this study was to investigate the quality of Italian saffron. Qualitative analysis was conducted in accordance with ISO 3632 1,2:2010-2011 considering 484 samples collected over four years (2015-2018). In particular, moisture content, aroma strength (safranal), colouring strength (crocin) and flavour strength (picrocrocin) were assessed for each sample, and whether spice quality varied according to the geographical area where the spice was...
全文获取路径: JKI  (合作)

  • quality 品质
  • saffron 番红花
  • geographical 地理的
  • produced 出品
  • increasingly 愈加
  • according 按照
  • particular 细致的
  • picrocrocin 苦藏花素
  • production 生产
  • information 报告