A new approach to saffron aroma

The aroma of saffron has received much attention from scientists in recent years, not only for the compounds that make it up, but also for its glycosidic precursors. Despite it all, the volatile generation mechanisms of the spice are almost completely unknown. Only the generation of safranal, the major compound, from picrocrocin has been established. The great effort carried out to detect and identify the volatile compounds of saffron has not been enougth to clarify which compounds are responsible for saffron aroma. In general, scientists has devoted little attention to the sample analyzed, taking for granted that all saffron is the same, something that makes it difficult to establish a comparison between the results obtained by the different authors, to the point that saffron aroma has not been defined yet. It must be clarified whether saffron aroma is what the consumer perceives via nasally when a container of the spice is uncovered, or whether on the contrary, it is the aroma conferred to food, normally after a thermal cooking process, and perceived retronasally. After an extensive bibliographic research, simple assays are suggested to understand what could be considered as saffron aroma, results that may help to delimit the research for future studies.