Instrumental approaches and innovative systems for saffron quality assessment

- Saffron is valuable for its color, flavor and medicinal properties.
- This paper focuses on saffron quality assessment techniques.
- Advantages and limitations of general techniques were discussed.
- Also, a brief discussion was prepared for future trend of new techniques.

Saffron (Crocus sativus L.) in either unprocessed or distillate form is valuable in terms of its color, flavor and medicinal properties. Due to its high economical value and demanding production, quality assessment of saffron as well as detection of adulterated products is of interest to the food industry and important to the consumers. A plethora of instruments and analytical methodologies have been already developed to determine not only the quality and quantity of the main ingredients but also the type and level of adulterations in saffron. Apart from traditional techniques, biomimetic-based techniques have shown reliable candidates for saffron quality assurance and control. After briefly reviewing the principles of these methodologies and some of the more recent applications for saffron quality characterization, the paper discusses the advantages and limitations of the methods being employed. Also, this paper provides an overview of the more recent and possible innovative systems, as well as, their future perspectives.