Development of sensorial analysis assessment protocol of saffron (Crocus sativus L.)

Different samples of saffron stigmas have been characterized (evaluation of crocins, picrocrocin and safranal) by spectrophotometric and HPLC/DAD analysis. Saffron quality is determined by volatile compounds responsible of odorous notes and is determined by several factors, including geographic origin, production and processing features. Quality related compounds can be identified by analysis techniques and assessed through sensory evaluation. Judges, selected for smell acuity and sensitivity to bitter taste, were trained with safranal standards and commercial products. A protocol for sensory evaluation (product concentration, hydrolysis, odouring-tasting procedure, attributes choice) was developed. Sensory attributes were selected from literature and validated by discriminant and descriptive tests showing clear differences among saffron of different origin and storage time. Selected aromatic traits included safranal-like, fruity, floreal and grassy