Chemometrics based GC-MS aroma profiling for revealing freshness, origin and roasting indices in saffron spice and its adulteration
Mohamed A. Farag, Nesrine M. Hegazi, Eric Dokhalahy, Amira R. Khattab
Topics & Concepts
SafranalAromaEstragoleCrocus sativusChemistryRoastingGas chromatography–mass spectrometryEugenolMethyl eugenolFood scienceIsoeugenolChemometricsChromatographyTraditional medicineMass spectrometryBotanyOrganic chemistryBiologyEssential oilTephritidaeMedicinePEST analysisPhysical chemistrySaffron Plant Research StudiesPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants