Published in: National Conference on Saffron
COI code: SAFFRON05_078
Paper Language: English
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Authors Assessment of Innovative Systems for Detecting Adulteration in Saffron (Crocus sativus L.)Samira Shahriyari Rad - Department of Food Science, Quchan Branch, Islamic Azad University, Quchan, Iran,
Mahboobeh Ahmadi Pasposhteh - Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran,
Abstract:Saffron is being considered as one of the most expensive spice in the world because of the direct labor required for growing, harvesting and handling as well as its limited production. Due to its high price and limited quality assurance, detection of adulterated saffron is vital to the food industry. Nowadays, a wide range of instruments and analytical methodologies have been already developed to establish not only the quantity and quality of the primary ingredients but also the kind of adulterations in saffron. Biomimetics-based techniques including Electronic nose and Electronic tongue have shown dependable candidates for saffron quality assurance. This paper provides reviewing the principles of these methodologies and some of the more recent applications for saffron quality characterization.
Keywords:Adulteration, E-nose, E-tongue, Saffron
COI code: SAFFRON05_078
how to cite to this paper:If you want to refer to this article in your research, you can easily use the following in the resources and references section:
Shahriyari Rad, Samira & Mahboobeh Ahmadi Pasposhteh, 2018, Assessment of Innovative Systems for Detecting Adulteration in Saffron (Crocus sativus L.), National Conference on Saffron, تربت حیدریه, دانشگاه تربت حیدریه, https://www.civilica.com/Paper-SAFFRON05-SAFFRON05_078.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Shahriyari Rad, Samira & Mahboobeh Ahmadi Pasposhteh, 2018)
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The University/Research Center Information:
Type: Azad University
Paper No.: 3099
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