Determination of safranal from saffron (Crocus sativus L.) by thermal desorption-gas chromatography
1996
Alonso, G.L. | Rosario Salinas, M. | Esteban-Infantes, F.J. | Sanchez-Fernandez, M.
Thermal desorption-gas chromatography was applied to samples of saffron to quantify the safranal content that is responsible for the distinctive aroma. Safranal constituted 72% of the volatile fraction. Using beta-cyclocitral as internal standard and submitting the sample to a temperature of 70 degrees C for 8 min, 83% of the total was determined with the first desorption, 95% with the first and second desorptions, and 100% with three consecutive desorptions.
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