Determination of safranal from saffron (Crocus sativus L) by thermal desorption gas chromatography

Thermal desorption-gas chromatography was applied to samples of saffron to quantify the safranal content that is responsible for the distintive aroma. Safranal constituted 72% of the volatile fraction. Using beta-cyclocitral as internal standard and submitting the sample to a temperature of 70 degrees C for 8 min, 83% of the total was determined with the first desorption, 95% with the first and second desorptions, and 100% with three consecutive desorptions.