Processing , chemical composition standard Saffron
Dried stigmas of standard Saffron in addition to having common components such as water, carbohydrates , protein, fat , minerals and vitamins , containing a special blend of these components determines the amount and type of saffron are quality and price .
The main pigment in standard Saffron, crocetin ( crocetin ments of Genetic Astrdy ), which is soluble in water and is used as the color of the food .
Main causes of flavors of saffron colored glycoside is called Esherishia . The combination of standard Saffron and kept dry during Safranal turns .
Safranal along with about 9 other compounds , may cause flavor and aroma of saffron .
Components of the color, flavor and aroma of standard Saffron spectrophotometry and high performance liquid chromatography with a more subtle is measurable .
Get Social