Sensorial and Functional Attributes of Herbal Infusions Containing Saffron

Anastasia Kyriakoudi, Evangelia Pouliou, Stella A. Ordoudi, Maria Z. Tsimidou

Abstract

The present study aimed at examining the sensorial and functional attributes of three herbal infusions containing saffron. Results are discussed with regard to their chemical composition, which is expected to be rather complex taking into consideration the synthesis of the commercial blends. Such studies are of great importance for the development of functional saffron based products that are also acceptable by consumers.

Keywords

saffron, herbal infusions, bitter taste picrocrocin, phenolic compounds

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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