Study of Flavor Volatile Profile in Microencapsulated Greek Saffron Products
This study looks at the volatile flavor profile for the herb saffron. In recent years, ultrasound-assisted extraction (USE) has been used for the isolation of bioactive principles from plant materials using organic solvents. The main advantages of the USE method are high extraction efficiency, lower equipment cost, ease of operation, little or no sample preparation, and lower extraction temperatures. In addition, a determination of the best agent to use for microencapsulation of the saffron sample is discussed.