Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 497427
Title Applicability of PTR-MS in the quality control of saffron
Author(s) Nenadis, Nikolaos; Heenan, Samuel; Tsimidou, Maria Z.; Ruth, Saskia Van
Source Food Chemistry 196 (2016). - ISSN 0308-8146 - p. 961 - 967.
Department(s) RIKILT B&T Authenticiteit en Nutrienten
RIKILT - BU Authenticity & Nutrients
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Adulteration - Bulk saffron adulterants - PTR-MS - Saffron - Saffron volatiles - Safranal

The applicability of the emerging non-destructive technique, proton transfer reaction mass spectrometry (PTR-MS), was explored for the first time in the quality control of saffron. Monitoring of volatile organic compounds (VOCs) was achieved using a minute sample (35 mg). Fresh saffron was stored under selected conditions (25 and 40°C, aw = 0.64) over a five weeks period to produce lower quality material, which was used to prepare mixtures with fresh saffron. Analysis showed that the VOCs fingerprint changed upon storage, and the concentration of initially dominant VOC safranal decreased progressively. Examination of calculated and recorded fingerprints for various admixtures showed that PTR-MS VOCs analysis, in combination with chemometrics, could be used to screen for the presence of lower quality saffron in a commercial product in a few minutes. The technique can be used in a complementary fashion, adding to the battery of advanced analytical techniques available to address the quality and authenticity issues of saffron.

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.