| Abstract: | Abstract Saffron is one of the most expensive spices. Consequently, it is not so difficult to understand that fraudulent saffron exists. Thus, it was interesting to study the most important flavouring component, in terms of aroma, volatile compound of saffron - safranal - by 13C isotopic analysis. Five saffron samples from different countries have been analysed. Safranal has been extracted by methanol or by Supercritical Fluid Extraction (SFE). The results indicate that there is a significant difference between the synthetic safranal and the natural one. On the contrary, it is difficult to conclude on the difference between the various geographical origins, as the isotopic variations are small. Moreover, it has been found that Supercritical Fluid Extraction allowed the selective extraction of volatile compounds from saffron under optimised conditions. It is a cleaner and faster method of extraction compared to the extraction using organic solvent. Nevertheless, an isotopic fractionation occurs in relation to the extraction yield of safranal. |
