Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Abstract The aromatic composition of a saffron sample from Valle de Jiloca (Teruel, Spain) was evaluated for the first time by gas chromatography–olfactometry (GC–O). Volatiles released by 10 g of saffron sample were collected in a trapping system consisting of LiChrolut EN resins and eluted with dichloromethane/methanol (95:5). GC–O revealed that the aroma emitted by this kind of saffron is due to at least twenty different aroma molecules. From an olfactometric point of view, the most important aroma compounds of this saffron sample were safranal (modified frequency value [MF] 93%), followed by 2,3-butanedione, hexanal, E-2-nonenal and an odorant with a characteristic aroma of burnt curry that could not be identified. All of them had MF values higher than 70%. An estimate was made of the levels of these aromatic molecules detected by GC–O. Safranal and isophorone, both volatiles with aromatic descriptors of “saffron” were quantified using a headspace microextraction (HS-SPME) method.