Concepedia

Analysis of saffron volatile fraction by TD–GC–MS and e-nose

Manuel Carmona, Javier Martı́nez, Amaya Zalacaın, Marı́a Luz Rodrı́guez-Méndez, J.A. de Saja, Gonzalo L. Alonso

European Food Research and Technology · 2005 · 101 citations · 16 references

DOI

Concepts

References

16

Isolation and Identification of the Aroma Components from Saffron (<i>Crocus sativus</i>)

Petros Α. Tarantilis, Moschos G. Polissiou · Journal of Agricultural and Food Chemistry · 1997 · 184 citations

, , +17

Qualitative Determination of Volatile Compounds and Quantitative Evaluation of Safranal and 4-Hydroxy-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde (HTCC) in Greek Saffron

Charalabos D. Kanakis, Dimitra Daferera, Petros Α. Tarantilis et al. · Journal of Agricultural and Food Chemistry · 2004 · 173 citations

, , +17

An electronic nose for food analysis

Antonella Macagnano, Fabrizio Davide, A. D’Amico et al. · Sensors and Actuators B Chemical · 1997 · 161 citations

, , +10

Electronic noses and their application in the food industry

P. N. Bartlett, Joanne Elliott, Julian W. Gardner · Food technology · 1997 · 155 citations

, , +12

Influence of Different Drying and Aging Conditions on Saffron Constituents

Manuel Carmona, Amaya Zalacaın, José Emilio Pardo González et al. · Journal of Agricultural and Food Chemistry · 2005 · 120 citations

, , +14