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A method to determine safranal content based on non-polar solvent extraction followed by UV–Vis analysis available in the industry for quality control of saffron spice has been studied. Ultrasound-assisted extraction of safranal was carried out and optimised with respect to the solvent: diethyl ether, hexane and chloroform; the time of extraction; and the concentration of saffron in each organic solvent...
Seventy-three saffron samples belonging to three different storage time (<1year, 3–4 and 8–9years) were analysed using ultrasound assisted extraction-gas chromatography–mass spectrometry and ultrasound assisted extraction-gas chromatography–olfactometry. Nineteen volatile compounds were identified and their aromatic notes were assigned. In addition to safranal, the main compound found, (30.14–43...
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