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What is the purpose of saffron testing:
Ensuring that the presented product passes the relevant standards.
The quality control of saffron in the laboratory is based on the international standard 1-3632 and the national standard 1-259, which includes all the characteristics and grading of saffron. The ISO 3632 standard is a classification based on the minimum required quality characteristics of saffron.
Products are tested by a laboratory equipped with quality control equipment. Various tests are performed based on defined standards for grading and other characteristics, including color (crocin), aroma (safranal) and taste (picrocrocin).
Safranal at least superangin
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Safranal is the maximum amount of Supernagin
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What compounds does saffron have?
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Coloring : |
Crocin |
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Tasting : |
picrosin |
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Perfume and Bo : |
safranal |
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How to grow : |
Chives |
Regarding the qualitative evaluation of saffron, I would like to point out that the aroma of saffron alone cannot be a criterion for evaluating the quality of saffron. There are several reasons for this. First, the intensity of the saffron fragrance changes under the influence of the drying model, and if the temperature in the drying process is high, the desired saffron will have a higher fragrance. Of course, the relationship between the drying temperature and the safranal amount has complications that It has been evaluated in several studies. On the other hand, the three qualitative factors of crocin, picrocrocin and safranal, which are evaluated in the spectrophotometric test of aqueous saffron extract, represent 3 types of proteins, and these indicators have an inverse relationship with each other.
This means that with the increase in the fragrance of saffron, its coloring and bitterness will decrease. One of the most valuable components of saffron and its uplifting and anti-depressant agent is crocin, and drying saffron by traditional methods and in the long term reduces this quality index.
The third thing is that the longer the life of saffron is, the stronger its fragrance will be. Because crocin and picrocrocin are gradually transformed into safranal under non-principled storage conditions, which is the cause of saffron’s fragrance.
Regarding the qualitative evaluation of saffron, I would like to point out that the aroma of saffron alone cannot be a criterion for evaluating the quality of saffron. There are several reasons for this. First, the intensity of the saffron fragrance changes under the influence of the drying model, and if the temperature in the drying process is high, the desired saffron will have a higher fragrance. Of course, the relationship between the drying temperature and the safranal amount has complications that It has been evaluated in several studies. On the other hand, the three qualitative factors of crocin, picrocrocin and safranal, which are evaluated in the spectrophotometric test of aqueous saffron extract, represent 3 types of proteins, and these indicators have an inverse relationship with each other.
This means that with the increase in the fragrance of saffron, its coloring and bitterness will decrease. One of the most valuable components of saffron and its uplifting and anti-depressant agent is crocin, and drying saffron by traditional methods and in the long term reduces this quality index.
The third thing is that the longer the life of saffron is, the stronger its fragrance will be. Because crocin and picrocrocin are gradually transformed into safranal under non-principled storage conditions, which is the cause of saffron’s fragrance.
results of the experiment
Crocin
96%
Safranal
65%
Picocrocin
80%
Saffron Laboratory
The saffron laboratory performs microbial, coloring or crocin, safranal (smell), picrocrocin (taste) and dimensional tests on saffron samples at different levels. It will be necessary to provide the approval of a reliable saffron laboratory for export and major purchases. The first step in preparing high-quality saffron is to have enough experience and knowledge.
Saffron coloring, smell or taste
The amount of crocin in saffron is between 260 and 290 for super precious saffron. For Nagin saffron, the number is between 240 and 260. For Sargol saffron, the number is between 200 and 249. The smell of saffron is also an indicator of its production time. In the saffron laboratory, the smell of saffron is determined by a parameter called safranal. Safranal saffron number is between 20 and 50. The taste parameter of saffron, which is registered under the name of picrocrocin in the saffron test sheet, is a number higher than 65.
The parameters of coloring, taste and aroma of saffron are not independent from each other. This year’s saffron has high coloring and lower taste and aroma compared to last year’s saffron, which has lower coloring but higher taste and aroma. This year’s and last year’s saffron can be distinguished from these three parameters and their ratio. Of course, the maintenance conditions are also very influential on these parameters.
Some general methods of distinguishing original and fake saffron are
The special aroma and taste of saffron: You must have experienced the smell of saffron. It can be said that the smell of saffron is similar to the combination of hay and honey, but still, saffron has a unique pleasant smell. The smell of saffron is sweet, but its taste is not sweet at all. Identifying the original saffron by smelling it is possible only when all saffron is not fake and impurity. Because if there is some saffron inside the fake saffron, the smell of saffron will dominate and it will be difficult to detect fraud in this way.
The special taste of saffron: the picrocrocin substance of saffron causes the special taste of saffron, which is close to bitterness and gas. Saffron does not taste sweet, and if it tastes sweet, it is a sign of fraud.
Color of saffron: The color of saffron is liver red. Last year’s saffron has a light brown color. Saffron does not dissolve in gasoline. After 5 to 10 minutes, saffron in cold water gradually turns yellow. If saffron changes color quickly, it is a sign of fraud. If you press the moistened saffron between your fingers, it will turn yellow.
Saffron that has an unusually low price, suspect that it is fake.
Determining the purity of saffron: Impurities in saffron can be in the form of dyeing saffron, adding dyed poshal, dyed cobs, hay, meat string, pollen, saffron bulking, softening, etc. Determining the purity of saffron can be done with different methods. including the use of chemicals to distinguish the real and fake color of saffron. It is very easy for those who have experience to recognize the purity of saffron.
Know the flower plant well! Sometimes this plant is sold instead of saffron. Cheating in saffron with flower color plant.
Pollen in saffron is considered an impurity, but a very small amount of pollen on saffron strands is normal, although pollen can be completely removed from saffron by sieving.
Why is saffron testing sometimes necessary and sometimes necessary?
Considering the price and value of saffron, unfortunately, fraud in saffron is relatively high. There are different methods that can be used to add impurities to saffron. When there is a need to prove the quality of saffron, it will be necessary to provide a valid laboratory confirmation. For example, when you want to export saffron, you will need the approval of an internationally recognized laboratory.
Does the saffron laboratory only check whether saffron is fake or original?
The saffron laboratory is not only for detecting fraud, but determining the price of saffron and determining the quality of saffron are also among the services of the saffron laboratory. In the specialized test sheet of saffron, the result of microbial test and coloring are the most important parameters.
What is the first test in the saffron laboratory?
The most basic step in the saffron laboratory is to estimate the authenticity and purity of saffron. When the impurity is inside the saffron, it may not be possible to notice this impurity and fraud using the general methods of detecting fake saffron.
For which customers is the saffron test recommended?
Obtaining a saffron laboratory approval is recommended for major saffron buyers and exporters. Minor customers are better off using the best experiences.
Some general methods of distinguishing original and fake saffron are :
The special aroma and taste of saffron: You must have experienced the smell of saffron. It can be said that the smell of saffron is similar to the combination of hay and honey, but still, saffron has a unique pleasant smell. The smell of saffron is sweet, but its taste is not sweet at all. Identifying the original saffron by smelling it is possible only when all saffron is not fake and impurity. Because if there is some saffron inside the fake saffron, the smell of saffron will dominate and it will be difficult to detect fraud in this way.
The special taste of saffron: the picrocrocin substance of saffron causes the special taste of saffron, which is close to bitterness and gas. Saffron does not taste sweet, and if it tastes sweet, it is a sign of fraud.
Color of saffron: The color of saffron is liver red. Last year’s saffron has a light brown color. Saffron does not dissolve in gasoline. After 5 to 10 minutes, saffron in cold water gradually turns yellow. If saffron changes color quickly, it is a sign of fraud. If you press the moistened saffron between your fingers, it will turn yellow.
Saffron that has an unusually low price, suspect that it is fake.
Know the flower plant well! Sometimes this plant is sold instead of saffron. Cheating in saffron with flower color plant.
Pollen in saffron is considered an impurity, but a very small amount of pollen on saffron strands is normal, although pollen can be completely removed from saffron by sieving.
Determining the purity of saffron: Impurities in saffron can be in the form of dyeing saffron, adding dyed poshal, dyed cobs, hay, meat string, pollen, saffron bulking, softening, etc. Determining the purity of saffron can be done with different methods. including the use of chemicals to distinguish the real and fake color of saffron. It is very easy for those who have experience to recognize the purity of saffron.
Estimating the quality of saffron :
The diagnosis of saffron quality is after the verification stage of saffron authenticity. In other words, in the issue of quality and quality of saffron, we are not looking to detect fraud, but considering that the most valuable part of saffron is the gem of saffron and in the first 3 to 5 mm of saffron, the percentage of this part of saffron is extracted as one of the parameters of saffron quality. And it is estimated. In the topic of saffron quality, one of the parameters is the history of saffron storage from the time of harvesting to the delivery of its sample. The better the storage of saffron is done and the requirements of storage and storage of saffron are met, the more quality saffron we will have. Another parameter of saffron quality is last year’s or this year’s saffron parameter. It should be noted that the identification of last year’s and this year’s saffron is directly related to its storage method. Last year’s saffron may be of better quality than this year’s saffron. So just being this year is not the reason for it being better.
Color test :
One of the tests that is done in the saffron laboratory is to compare the color of the sent saffron with the collection of similar colors of saffron in the laboratory. For example, what is the color ratio of broken saffron and coarse saffron, and which one is more affordable? In general, the quality of original saffron is determined according to the three main parameters of color, taste and smell, and subsequently its price is also obtained. Safronal and pyroxene dyeing tests are performed using special tags.
Dear customers sometimes ask if liver saffron is better or bright red?
Liver or bright saffron?
Liver saffron is better or bright red saffron? At what level is the quality of liver or dark red saffron? Is the liver color of saffron the reason for frostbite? Is the dark red color a sign of saffron flower decay or late picking? Should we buy liver saffron or bright red?
The liver color of saffron is not the reason for the low quality of saffron. Liver saffron can be a sign of its high coloring, which will also have high levels of safronal and pyroxene.
But on the other hand, the dark color of saffron can be a sign of frost, late filling (late picking or rotting) and rain. But this issue is not general.
For example, the color of Qaynat and Gonabad saffron is darker, which is due to its high coloring. On the other hand, the more mountainous the area, the lighter and fluffier the color of saffron will be.
Therefore, the saffron coloring test determines its quality and quality, not just its appearance. But with a calculation and thumb experience, the hotter and drier the saffron harvesting area is in terms of climate, the higher the quality of the saffron of that area will be.
Bright red saffron can also be of high quality. When the color of saffron is bright red, it is a sign of proper harvesting, drying and storage. Also, the bright color of saffron can be a sign that it is this year. So, being red, or in other words, the color of saffron is a sign of its quality, but it cannot be a sign of its quality. The quality of saffron will be determined during the coloring test and estimation of safronal and pyroxene parameters.
Now, with these explanations, which saffron should we buy?! If you buy saffron from Qaynat and Gonabad region, don’t make it dark or livery. The taste of saffron from Qaynat/Gonabad region is more bitter. The saffron of these regions is heavy and relatively dark compared to its volume. But if you buy saffron from the region of Torbat, Jam, Zaveh, or Neishabur, the bright color of the saffron will be a sign of the quality of the saffron. The taste of saffron in these regions has little bitterness and less smell.
Microbial test: Another test that is performed in the saffron laboratory is the microbial test of saffron, which is an important test for export. Microbial testing must be done in accredited laboratories.
Initial tests of saffron :
Natural color test: In this test, several different strands of saffron samples are tested and it is determined whether the color of saffron is natural or not. If it is confirmed that the color of saffron is natural, we go to the next stage of the test, which is to determine the year of production or the degree of storage.
Determining the year of production or storage grade: Determining the year of production or storage grade of saffron is done by visual and microscopic examinations. The success rate of this method is about 75%. Considering that unprincipled storage or maintenance can make this year’s saffron similar to last year’s saffron, as a result, the parameter of the year of saffron production and the quality parameter of saffron storage/maintenance are presented as a parameter in 3 levels: poor, medium and favorable.
After authenticating and determining the storage grade of the saffron sample, the next step is determining the quality level of saffron. Considering that there are different types of saffron in the market, the quality of each type is checked.
Determining the quality level of saffron: The quality level of saffron types is determined as follows:
Determining the quality of bunch saffron: To determine the quality level of bunch saffron, you must first have a good knowledge of this saffron. As the saffron market shows, the value of the red part of saffron is more than four times its white part. Therefore, the smaller the quantity or the size of the white part of saffron, the better it will be. In general, in high-quality saffron, the ratio of white part to red part is less than 3. Another quality parameter of the saffron bunch is the coarseness of the red part or the so-called large pen.
Determining the quality of Sargol saffron: The redness obtained from Pushal is called Sargol saffron. The most common and widely used saffron in the market is Sargol saffron. The less broken the saffron is and the more precious it is, the better it is. The best way to determine the quality of Sargol saffron is the color. The higher the coloring, the better the saffron. The coloring of Sargol saffron is around 200 to 220.
Determining the quality of broken Sargol saffron: Broken Sargol saffron is a combination of coarse Sargol saffron and coarse Zirgarbili saffron. The amount of coloring of this type of saffron is about 180 to 200.
Determining the quality of Zirgarbili saffron: It is relatively more difficult to determine the quality of Zirgarbili saffron because this saffron is in the category of grade 2 and lower saffron and impurities sometimes enter it. This impurity can be saffron pollen, which is inevitably mixed.
Determining the quality level of precious saffron: precious saffron is saffron that only the red part is removed when separating the saffron from the petals. The larger the font, the higher its quality. Gem saffron is obtained directly when filling the saffron flower and only the red part of the saffron is picked. Nagin saffron is also processed so that it has a shape and quick coloring, as a result of which its price is more expensive. The coloring rate of Nagin saffron is about 220 to 240.
Determining the quality level of Super Negin saffron: Super Negin saffron, which is usually ironed, is the best saffron. Supernagin saffron has a large pen and healthy and long strands. The degree of coloring of Super Nagin Otoei saffron is in the range of 260 to 290.
Determining the price of saffron in the saffron laboratory :
The influencing parameters on the price of saffron are: the type of saffron, the year of production, the quality of storage and the amount of coloring, which has a direct relationship with the diameter of the saffron pen. The thicker the saffron pen, the higher its quality and price. Sometimes it is said that last year’s saffron that has been well preserved is better and more expensive. But since it is well maintained, it is better to say that this year’s saffron is better and more expensive. Super Negin, Negin, Sargol, Pushal, Dokhtar Pich, and White saffron have the highest to lowest price respectively.