Articles
SAFFRON BY-PRODUCTS INTEGRATED VALORISATION USING AGRORESOURCE REFINING CONCEPT (ARC)
Article number
650_44
Pages
355 – 360
Language
English
Abstract
Our scientific objective consists in a new saffron by-products integrated valorisation approach by applying the agroresource refining concept to the different parts of the plant in order to obtain aromatic and dye products.
On stigmas, the SPME, volatiles extraction method, has been recognized as the more adapted to a better saffron quality classification.
Higher boiling point compounds have been extracted, which could constitute new quality markers.
The saffron determined, by this way, as low aromatic value could be used as oleoresins in industrial process.
Fresh flowers have been extracted by hexane maceration giving an intense yellow concrete-absolute.
The olfactory impact of aroma compounds has been evaluated by GC/O analysis.
An important contribution of the honey note, about 50% of the total odours intensity, suggests a potent application in flavour and fragrance industry.
On stigmas, the SPME, volatiles extraction method, has been recognized as the more adapted to a better saffron quality classification.
Higher boiling point compounds have been extracted, which could constitute new quality markers.
The saffron determined, by this way, as low aromatic value could be used as oleoresins in industrial process.
Fresh flowers have been extracted by hexane maceration giving an intense yellow concrete-absolute.
The olfactory impact of aroma compounds has been evaluated by GC/O analysis.
An important contribution of the honey note, about 50% of the total odours intensity, suggests a potent application in flavour and fragrance industry.
Authors
M. Bergoin, C. Raynaud, G. Vilarem, J.-M. Bessière, T. Talou
Keywords
GC-O, headspace, SPME, vegetative refining
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