Characterization of Saffron Flavor by Aroma Extract Dilution Analysis

Keith R. Cadwallader, Hyung Hee Baek, Min Cai

Research output: Contribution to journalArticlepeer-review


Volatile compounds were isolated from Spanish "Mancha Superior" saffron by simultaneous steam distillation-solvent extraction (SDE) and direct solvent extraction (DE). Extracts were analyzed by gas chromatography (GC)-mass spectrometry, GC-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). Total ion chromatograms of SDE and DE extracts were different with respect to levels and types of volatiles present; however, both extracts had distinct saffron-like qualities. A total of 25 aroma-active components were consistently detected by GC-O and AEDA, with 18 common to both SDE and DE extracts. One compound tentatively identified as 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one (saffron, dried hay-like) had the highest log3(flavor dilution factor) in both extracts, followed by 2,6,6-trimethyl-1,3-cyclohexadiene-1-carboxaldehyde (safranal) (saffron, tea-like) and an unknown compound having a saffron, dried hay-like aroma.

Original languageEnglish (US)
Pages (from-to)65-79
Number of pages15
JournalACS Symposium Series
StatePublished - Dec 1 1997
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)


Dive into the research topics of 'Characterization of Saffron Flavor by Aroma Extract Dilution Analysis'. Together they form a unique fingerprint.

Cite this