Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions

By M. Lage, C. Cantrell. 2009

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Detection of Adulteration in Saffron Samples Using Electronic Nose (2015, background): “[7] Quality of samples depends on the color produced by crocin and crocetins (carotenoid derivatives), the main volatile of safranal (a monoterpene: C10H14O) and the bitter taste which is produced by picrocrocin (a monoterpene glucoside: C16H26O7).[8] Unfortunately, since saffron is an expensive pro”