Chemical Characterization of Sicilian Saffron

The results presented here were obtained on the volatile profile of Crocus sativus L. produced by six different local producers in the province of Enna, Sicily (Italy). Samples from different geographic origin were analyzed, too. Head space solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC/MS) was employed. A large number of volatiles were identified: terpenes, aliphatic and aromatic compounds. Aromatic aldehydes prevailed in the samples with safranal the main compound. Sicilian saffron were characterized by an higher amount of safranal and isophorones if compared with samples from different geographical areas. The Sicilian saffron volatile fingerprint, here reported, could represent, undoubtedly, one of the challenging options for its traceability; it may enable producers in monitoring the technological steps, thus keeping standardized quality of their products.