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Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality
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Advisor(s)
Abstract(s)
The volatile profiles of eight saffron samples (seven cultivated and one spontaneous) grown
in different geographical districts within the Campania region (southern Italy) were compared. Using
headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry (HS SPME/GC-MS), overall, 80 volatiles were identified in the eight landraces. Among them, safranal
and its isomers and other related compounds such as isophorones, which are not only key odorants
but also pharmacologically active metabolites, have been detected in all the investigated samples.
Principal Component Analysis performed on the volatiles’ compounds revealed that the spontaneous
sample turned out to be an outlier. In particular, the volatile organic compounds (VOCs) profile
of the spontaneous saffron presented four lilac aldehydes and four lilac alcohol isomers, which,
to the authors’ knowledge, have never been identified in the volatile signature of this spice. The
multivariate statistical analysis allowed the discrimination of the seven cultivate saffron ecotypes in
four well-separated clusters according to variety. Moreover, 20 VOCs, able to differentiate the clusters
in terms of single volatile metabolite, were discovered. Altogether, these results could contribute to
identifying possible volatile signature metabolites (biomarkers) or patterns that discriminate saffron
samples grown in Campania region on a molecular basis, encouraging future biodiversity programs
to preserve saffron landraces revealing valuable genetic resources.
Description
Keywords
Crocus sativus L. Volatile organic compounds Headspace solid-phase microextraction Gas chromatography mass spectrometry Multivariate statistical analysis . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira
Citation
Cozzolino, R.; Stocchero, M.; Perestrelo, R.; Câmara, J.S. Comprehensive Evaluation of the Volatomic Fingerprint of Saffron from Campania towards Its Authenticity and Quality. Foods 2022, 11, 366. https://doi.org/10.3390/ foods11030366
Publisher
MDPI