Saffron Quality
| Nr. | Detail | Safranal | Phenyl-Ethanol |
| Saffron quality Comparison Slowfood | |||
|---|---|---|---|
| mg/100 g | mg/100 g | ||
| 1 | En poudre (Italia) | 0,48 | 1,87 |
| 2 | Monte Peglia (Umbria) | 9,87 | 2,94 |
| 3 | Chianti (Toscana) | 2,12 | 3,54 |
| 4 | Iran | 6,17 | 4,75 |
| 5 | Navelli (Abruzzo) | 6,23 | 3,2 |
| 6 | San Gavino (Sardegna) | 12,8 | 3,47 |
| 7 | Turri (Sardegna) | 14,53 | 3,17 |
| 8 | La Mancha (Spagna) | 4,74 | 5,38 |
| 9 | Krokos Kozanis (Grecia) | 1,38 | 1,87 |
| 10 | Monreal des Campo (Spagna) 1 | 3,05 | 1,91 |
| 11 | Saffron Iran (Slow Food) | 15 | 7 |
| 12 | Saffron Maroccan (Slow Food) | 48,84 | 3,26 |
Taliouine saffron has a high concentration of safranal (molecule which is responsible for the aroma). The concentration of phenyl ethanol gives it a slightly floral note - Tau (very content rich it is the Iranian saffron). These aspects are crucial for fresh products.
(SLOW FOOD - www.slowfood.com)
See for yourself in our report.
International study statements about saffron Taliouine
For most of the saffron samples (commercial and under experimentation), picrocrocin ranged between 4.2% and 28.8% on a dry weight basis with the highest content found in commercial saffron (C2). Meanwhile, safranal is slightly lower in commercial saffron compared to some experimental sites, as S11 and S1, where average safranal obtained is the highest.The average safranal values range between 0.04% and 0.48%.
Scientia Horticulturae 121 (2009)
The first results show that saffron Taliouine has a high quality of Crocine (coloring) and Pricrocrocine (bitterness). Saffron Taliouine reached the second place regarding the content of safranal (flavor). (Lage et al, 2007)
In 2003, the Institute of progressive development took saffron samples from 5 different regions in Taliouine and analyzed it in the Laboratoire Interregional de la Concurrence, de la Consummation et de la Repression of Fraude in Marseille. They conform to the ISO standard ISO / TS 3632-1/2: 200 and show an excellent position in the taste (Cat. I), a satisfactory flavor and a medium / correct position in the coloring capability. (M&D, 2003)
CIHEAM - Centre International de Hautes Etudes Agronomiques Mediterranieennes, Anthony Dubois, 2010