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Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins
Abstract The flavonoid fraction in saffron spice has been analysed, for the first time, by LC-DAD-MS/MS ESI and five kaempferol derivatives have been found. Compounds such asExpand
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Crocetin esters, picrocrocin and its related compounds present in Crocus sativus stigmas and Gardenia jasminoides fruits. Tentative identification of seven new compounds by LC-ESI-MS.
Crocetin esters present in saffron (Crocus sativus L.) stigmas and in Gardenia jasminoides Ellis fruit are the compounds responsible for their color. Of the fifteen crocetin esters identified in thisExpand
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Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines
Prefermentative maceration for 8 h at 5, 10 and 15 °C was used to make rose wines, and changes in their colour (colour intensity (CI), tone and CIELAB parameters), phenolic compounds (classic indicesExpand
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Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening.
The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrell grapes. The method proposed involves a maceration step lasting 2 h and a sorption time of 6Expand
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Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines.
Stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis has been optimized for the determination of 13 of the most important oak volatilesExpand
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Comparison of stir bar sorptive extraction and solid-phase microextraction to determine halophenols and haloanisoles by gas chromatography-ion trap tandem mass spectrometry.
Solid-phase microextraction by immersion (IS-SPME) and headspace mode (HS-SPME), together with stir bar sorptive extraction (SBSE), have been assayed in combination with gas chromatography-ion trapExpand
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Influence of different drying and aging conditions on saffron constituents.
A dehydration postharvesting treatment is necessary to convert Crocus sativus L. stigmas into saffron spice. Three different dehydration treatments were evaluated: dehydration at room temperature;Expand
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Near-infrared spectroscopy in saffron quality control: determination of chemical composition and geographical origin.
Near-infrared reflectance spectroscopy has been applied for the first time to saffron spice to determine the chemical composition and geographical origin of 111 samples from the there main producers'Expand
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Analysis of saffron volatile fraction by TD–GC–MS and e-nose
Saffron spice is valuable for its colour, taste and aroma. All these properties depend on the different postharvesting treatments that Crocus sativus L. stigmas received to convert it into a spice.Expand
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Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin
A screening method for the detection of artificial colours (naphthol yellow, tartrazine, quinoline yellow, Sunset yellow, Allura red, amaranth, azorubine, Ponceau 4R and Red 2G) in saffron isExpand
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