Saffron, stigmas of Crocus sativus, is one of the most precious spices used as food colorant
and flavoring agent. Due to its scarce source and high cost, it is liable to fraudulent …

Saffron spice is valuable for its colour, taste and aroma. All these properties depend on the
different postharvesting treatments that Crocus sativus L. stigmas received to convert it into a …

Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by
gas chromatography–mass spectrometry–olfactometry. The saffron aromatic extracts were …

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 …

An untargeted metabolomic approach using liquid chromatography coupled to electrospray
ionization time-of-flight mass spectrometry was developed in this work to identify novel …

Saffron is a high-quality and expensive spice being widely subjected to adulteration. An
UHPLC-ESI/QTOF-MS metabolomic-based approach was therefore used to investigate the …

Chromatographic fingerprinting is an effective methodology for authentication and quality
control of herbal products. In the presented study, a chemometric strategy based on …

Saffron is a spice revered for its unique flavor and health attributes often subjected to
fraudulence. In this study, molecular networking as a visualization tool for UPLC/MS dataset …

A liquid chromatographic tandem mass spectrometric validated method was developed for
the detection of chemicals attributing color, flavor, taste and medicinal properties to saffron …

Abstract Background Saffron (Crocus Sativus L.) is an ancient spice, having a long history of
therapeutic and medicinal uses, in different countries around the world. Saffron has high …