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Updated: Oct 12, 2025

Fruit Volatile Analysis Using an Electronic Nose
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The Relation between Drying Conditions and the Development of Volatile Compounds in Saffron (Crocus sativus)

Teresa Soledad Cid-Pérez1, Guadalupe Virginia Nevárez-Moorillón2, Carlos Enrique Ochoa-Velasco1

  • 1Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemértia Universidad Autónoma de Puebla, Puebla 72240, Mexico.

Molecules (Basel, Switzerland)
|November 27, 2021
PubMed

Keywords:
flavor and odor pathwayssaffronvolatile compounds

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