© 2020. Società agricola geo a r.l.
tax code and VAT no. 01523640629
Saffron quality
The quality of saffron is measured internationally according to the guidelines of ISO 3632 standard of 2011. This international standard requires the detection of three fundamental elements that characterize the spice and determine its quality.
The three elements are CROCIN, PICO-CROCIN, and SAFRANAL.
ISO 3632 of 2011
The international ISO classification provides for classifying saffron into three categories depending on how the three parameters mentioned above (crocin, picrocrocin, and safranal) vary.
Crocin is a carotenoid responsible for the coloring power of saffron.
Picrocrocin is a glucoside that gives saffron its bitter taste. It is a highly unstable component and its content is closely linked to the state of drying and storage.
It is highly unstable, so it tends to decrease in the product and its content is closely linked to the state of drying and storage.
Safranal is formed during the drying and storage of the product and derives from the hydrolysis of picrocrocin, helping to enhance the aroma of the spice.
The bittering power (picrocrocin) and the aromatic power (safranal) are inversely proportional; over time, the aromatic power decreases.
© 2020. Società agricola geo a r.l.
tax code and VAT no. 01523640629