Industrie Alimentari

         

 

IA 19 09 150 cop

CONTENTS

 

INDUSTRIE ALIMENTARI Vol. 58 - SEPTEMBER 2019

 

5 - Merceological characterization of L’Aquila DOP saffron
C.E. Marroccella - A. De Simone

377 samples of L’Aquila DOP saffron produced in the period 2010-2017 were analyzed. The chemical tests carried out were: crocin, pricrocrocin and safranal, respectively responsible for colour, bitterness and aroma. These chemical parameters were combined into a Z variable that defines L’Aquila DOP saffron typical characteristics. The obtained results, together with those previously published (Marroccella E.C. et al., 2010) regarding to 2005-2009, have been elaborated with the a-priori comparison tests. The results, confirmed by the cluster analysis, identify three homogeneous groups of production: the first, referred to the years 2006 and 2008, is characterized by the aromatic component prevalence, the second by the period 2015-2017 in which the chromatic component prevails, while the remaining eight years show a Z variable value not significantly different over the years.

 

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30 - MACHINES

36 - DOWNSTREAM

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78 - LAWS

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