Caratterizzazione della qualità e dell'origine dello zafferano

SAFFRON QUALITY CHARACTERIZATION BY NMR AND CHEMOMETRICS In this work, different quality aspects of saffron (Crocus sativus L.) have been investigated by the combined use of 1H NMR spectroscopy and multivariate statistical analysis. In particular the differentiation between Italian PDO saffron and commercial one, the identification of possible bio-adulterants, and the definition of the period of storage during which saffron can yet be considered fresh, have been achieved. Part of the results here presented have been obtained within the frame of the COST ACTION FA1101 "SaffronOmics" project.