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Saffron Quality

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UV-VIS absorbance spectroscopy is routinely used to validate the quality and authenticity of the world's most precious spice, saffron. In this application note, we'll share how origin, processing, and age influence the defining chemical components in its spectral signature — crocin, picrocin, and safranal, each of which can be tied to the unique qualities of saffron and specific peaks in its spectrum. In our own experiment, we show how a compact UV-VIS spectrometer system can be used to measure these key indicators of quality.
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