© 2020. Società agricola geo a r.l.
c.f. e p. iva 01523640629
Quality of saffron
The quality of saffron is measured internationally according to the directives of the ISO 3632 standard of 2011. This international standard provides for the detection of three fundamental elements that characterize the spice and that determine its quality. The three elements are CROCIN, PICOCROCIN and SAFRANAL.
ISO 3632 del 2011
The international ISO classification provides to classify saffron three categories depending on how the three parameters mentioned above vary (crocin, picocrocin and safranal). Crocin is a carotenoid responsible for the coloring power of saffron. Picocrocin is a glycoside
which gives saffron its bitter taste. It is a highly unstable component and its content is closely related to the state of drying and conservation.
It is highly unstable, so it tends to decrease in the product and its content is closely related to the state of
drying and conservation.
© 2020. Società agricola geo a r.l.
c.f. e p. iva 01523640629