Saffron Flavor: Compounds Involved, Biogenesis and Human Perception
Saffron Flavor: Compounds Involved, Biogenesis and Human Perception
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藏红花风味：涉及的化合物、生物发生和人类感知
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发表时间：
2010
期刊：
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通讯作者：
G. Alonso
中科院分区：
文献类型：
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作者：
L. Maggi;M. Carmona;A. Sánchez;G. Alonso
近年来，香料对科学家和消费者的兴趣越来越大，因为它是唯一能够赋予食物风味，颜色和香气的香料。关于风味，藏红花苦素被认为是主要负责苦的味道，但其他化合物结构相关的藏红花苦素和黄酮类化合物已被确定，并可能有助于这种性质。需要进一步的研究来建立苦藏红花素的感官知觉，因为只建立了它的味觉检测阈值（10 mgL）。尽管众所周知，苦藏红花素含量直接受香料脱水过程的影响，但其产生途径仍不清楚。因此，本文对经典假设和替代假设进行了比较。在其风味特性中，苦藏红花素是一种极好的藏红花纯度标记，因为到目前为止，它的存在仅在藏红花中报道。此外，它特别适用于揭露用栀子色素进行的复杂掺假，栀子色素含有与胡萝卜素相同的类胡萝卜素家族。出于这两个原因，准确测定苦藏红花素的含量是很重要的，以获得马槟榔经销商的信任，也是为了消费者的满意度。本综述总结了该提案的可用方法，强调了国际市场上通常使用的现行ISO 3632标准中存在的差距。_____________________________________________________________________________________________________________
In recent years, saffron has increased in interest for both scientists and consumers, as it is the only spice able to give to food flavor, color and aroma to foods. In relation to flavor, picrocrocin is considered as mainly responsible for saffron’s bitter taste, but other compounds structurally related to picrocrocin and flavonoids have been identified and could contribute to such a property. Further studies are necessary to establish picrocrocin sensory perception, as only its taste detection threshold has been established (10 mgL). Even though it is well known that picrocrocin content is directly affected by the dehydration process of the spice, its generation pathway remains unclear. In this paper a comparison between the classical hypothesis and the alternative one is therefore presented. Among its flavor properties, picrocrocin is an excellent marker of saffron purity because till now its presence it is only reported in saffron. Also, it is especially useful in unmasking sophisticated adulterations carried out with pigments from Gardenia jasminoides, which contain the same carotenoid family as saffron. For both reasons, it is important to accurately determine picrocrocin content in order to gain the trust of saffron dealers and also for consumer satisfaction. This review summarizes the available methodologies for this proposal, giving emphasis to the gaps contained in the current ISO 3632 Standard, normally used in the international market. _____________________________________________________________________________________________________________