Analysis of the volatile components of saffron
✍ Scribed by Rödel, Wolfgang ;Petrzika, Marion
- Publisher
- John Wiley and Sons
- Year
- 1991
- Tongue
- English
- Weight
- 314 KB
- Volume
- 14
- Category
- Article
- ISSN
- 0935-6304
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
## Abstract **BACKGROUND:** Saffron (__Crocus sativus__ L.) is one of the most valuable spices and nowadays its main use is as a foodstuff. Numerous papers have been published on saffron aroma and its volatile content, but nothing has been written about the aroma quality of samples available on the
A method for the analysis of fruit headspace using a programmed temperature vaporiser (PTV) gas chromatographic injector as an intermediate trap is proposed. The method consists of a purge of the volatile compounds into the PTV glass-liner ®lled with a packing material of high surface area. The trap