ISHS Acta Horticulturae 650: I International Symposium on Saffron Biology and Biotechnology
A RAPID PROCEDURE FOR THE EVALUATION OF SAFFRON COLOURING STRENGTH USING TRISTIMULUS COLORIMETRY |
| Authors: | L. Cuko, T. Mitsopoulou, M.Z. Tsimidou |
| Keywords: | Crocus sativus, quality control, saffron spice |
| Abstract:
Hunter colour parameters (L*, a*, b*) measured by a portable tristimulus colorimeter, were used to develop a rapid procedure to evaluate saffron colouring strength in situ. Such a procedure is expected to strengthen the quality control of Greek saffron under the conditions it is traded by the Saffron Cooperative (Kozani, Greece). Correlations were sought among colorimetric, spectrometric (E1%440) and HPLC data (crocin content). The effect of parameters such as sample type (filament or powder) and moisture content on the method robustness is discussed. | |
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