This paper reviews qualitative and quantitative analytical methodologies used for the
appraisal of saffron quality, as the most expensive spice. Due to the chemical diversity of …

Agricultural products such as tea, chocolate, coffee and wine are valued for their sensorial
and nutritional qualities. Variation in the growing conditions of a crop can influence the …

Origin verification of high-value saffron is essential for fair trade and to protect consumers'
interests and rights. A traceability method using elemental content (% C and% N) and stable …

Saffron is a unique plant in many aspects, and its cellular processes are regulated at
multiple levels. The genetic makeup in the form of eight chromosome triplets (2n= 3x= 24) …

Saffron is a spice obtained from the drying process of the stigmas of the flower Crocus
sativus Linnaeus. It is well known that the organoleptic characteristics of this spice are …

Saffron, the most expensive spice in the world, is comprised of the dried and dark red stigma
of Crocus sativus L. flowers of the Iridaceae family. It is mainly used as a spice for imparting …

The dried stigmas of Crocus sativus, known as “Red Gold,” are highly prized for their
nutritional and medicinal qualities. These qualities are due to the presence of …

Spices are extensively used worldwide to impart flavour, aroma, or colour to food and also,
for medicinal purposes. Spices are high-priced and have a long supply chain, making them …

With the rapid development of social economy and the continuous improvement of people's
living standards, the demand for foods of animal origin is also increasing. The problem of …

Introduction Crocus sativus (C. sativus), known as saffron, has been recognized for its
medicinal benefits since ancient times. The plant was first introduced to the Chongming …