Sensorial and Functional Attributes of Herbal Infusions Containing Saffron

• Abstract:

  The present study aimed at examining the sensorial and functional attributes of three herbal infusions containing saffron. Results are discussed with regard to their chemical composition, which is expected to be rather complex taking into consideration the synthesis of the commercial blends. Such studies are of great importance for the development of functional saffron based products that are also acceptable by consumers.
• Keywords:

  saffron, herbal infusions, bitter taste picrocrocin, phenolic compounds
• Download:

  IMEKO-TC23-2016-061.pdf
• DOI:

  _unreg_tc23-2016.061

Event details:

• IMEKO TC:

  TC23
• Event name:

  2nd IMEKOFOODS Conference
• Title:

  Metrology Promoting Objective and Measurable Food Quality and Safety

• Place:

  Benevento, ITALY
• Time:

  2 October 2016 - 10 October 2016