ABSTRACT
The proximate analysis of commercial saffron-the dried red stigmas of Crocus sativus L.—has been reported (Nicholls 1945, Sastry et al. 1955, Triebold and Aurand 1963, Stecher 1968, Indian Standard 1969, International Standards Organization 1970, Melchior and Kastner 1974, Sampathu et al. 1984, Basker and Negbi 1985, Skrubis 1990) to give data, in % w/w, as in Table 4.1. The problems that precede chemical analysis include the guarantee of correct botanical identification, the risk of partial adulteration, and the presence of floral waste. It is probably inevitable that parts of the yellow-to-uncoloured style, as well as anthers and possibly some petals or even leaves, are found. Various limits are set for the quantity of floral waste (Nicholls 1945, International Standards Organization 1970, Krogh and Akenstrand 1980) to below given levels (1%, 5%, 10%, 15%), depending on the declared quality category. While leaves should really not be present at all, flowers picked once they have begun to wilt after their 2to 3-day bloom cannot readily be separated into their constituent parts (Basker 1993) (see the chapter on saffron technology), and separate analysis of styles, particularly their tops (Skrubis 1990), may yet indicate the presence of uncoloured positivequality taste parameters.
