Articles
SENSORY ANALYSIS OF PICROCROCIN FROM SAFFRON SPICE: TASTE DETECTION THRESHOLD
Article number
850_44
Pages
261 – 264
Language
English
Abstract
Saffron spice, the dried stigmas of Crocus sativus L., is highly valued in cookery and in the food industry for the colouring properties provided by a group of glycosyl esters of crocetin (C20H24O4, 8,8′-diapo-Ψ, -Ψ′-carotenedioic acid). However, its alluring aroma and pleasant bitter taste are what mainly differentiate saffron from other natural or synthetic colorants such as safflower, curcumin, gardenia and tartrazine.
Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the major compound in the volatile fraction of saffron spice, whereas picrocrocin (4-(-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde) is thought to be the foremost contributor to its bitter taste.
Colour compounds as well as volatiles have been thoroughly investigated in the last decades, but only a few studies have focused on the taste of saffron and, in particular, on picrocrocin and bitter taste.
In this work, the taste detection threshold of picrocrocin, the minimum concentration of picrocrocin needed to give rise to a sensation by tasting, was determined.
A triangle test according to ISO 4120 (2004) was conducted with a semi-trained panel of 24 assessors.
Aqueous solutions of purified picrocrocin in bottled water were presented in order of increasing concentrations: 2.5, 5, 10 and 15 mg L-1 to the assessors.
In order to avoid the false conclusion that a difference exists, we proposed = 0.01. On the basis of the proportion of assessors that correctly identified the odd sample, the picrocrocin detection threshold was set at 10 mg L-1.
Safranal (2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde) is the major compound in the volatile fraction of saffron spice, whereas picrocrocin (4-(-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde) is thought to be the foremost contributor to its bitter taste.
Colour compounds as well as volatiles have been thoroughly investigated in the last decades, but only a few studies have focused on the taste of saffron and, in particular, on picrocrocin and bitter taste.
In this work, the taste detection threshold of picrocrocin, the minimum concentration of picrocrocin needed to give rise to a sensation by tasting, was determined.
A triangle test according to ISO 4120 (2004) was conducted with a semi-trained panel of 24 assessors.
Aqueous solutions of purified picrocrocin in bottled water were presented in order of increasing concentrations: 2.5, 5, 10 and 15 mg L-1 to the assessors.
In order to avoid the false conclusion that a difference exists, we proposed = 0.01. On the basis of the proportion of assessors that correctly identified the odd sample, the picrocrocin detection threshold was set at 10 mg L-1.
Publication
Authors
A.M. Sánchez, M. Carmona, J.E. Pardo, G.L. Alonso
Keywords
bitter taste, Crocus sativus L., safranal precursor, sensory evaluation, triangle test
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