Journal article : Review
Saffron: the colourful spice
- Abstract:
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Saffron (Crocus Sativus L. stigmas), the stamen of the crocus flower, is often claimed to be the world's most expensive spice. As such, it stands as an especially salient example of people's longstanding desire for visually-appealing food colours, given that the bitter taste of saffron stamens, caused by the presence of picrocrocin. The aroma of high quality saffron is often described as smelling sweet, floral, and spicy. Sometimes, it is also described as having a hay-like aroma and a metall...
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- Publication status:
- Published
- Peer review status:
- Peer reviewed
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(Preview, Version of record, pdf, 1.3MB, Terms of use)
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- Publisher copy:
- 10.1016/j.ijgfs.2023.100821
Authors
Bibliographic Details
- Publisher:
- Elsevier
- Journal:
- International Journal of Gastronomy and Food Science More from this journal
- Volume:
- 34
- Article number:
- 100821
- Publication date:
- 2023-10-11
- Acceptance date:
- 2023-10-10
- DOI:
- EISSN:
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1878-4518
- ISSN:
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1878-450X
Item Description
Terms of use
- Copyright holder:
- Charles Spence
- Copyright date:
- 2023
- Rights statement:
- © 2023 The Author. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
- Licence:
- CC Attribution (CC BY)
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