Quality of Saffron

Saffron has a variant chemical structure. It consists of carbohydrates, minerals, vitamins, proteins and antioxidants and a good source of riboflavin.
Chemical composition of saffron has unique qualities and it is a rich source of the B group of vitamins. But more important perhaps are its properties of color, aroma and taste. The effective elements of saffron are Crocin, Saffronal and Picrocrocin.

What does a saffron spice consumer need to do in order to get the best saffron? We would like you to know the truth about saffron.
Quality of saffron evaluated according to the measurements of specialized laboratory and through examination of specification classified including Crocin (color factor) Picrocrocin (the bitter taste of saffron) and Safranal (the factor of perfume and scent saffron).
Other factors which effect on quality of saffron are: remained of flower of saffron and some other external non- organic compositions of (saffron ash).
Global standards No.3632 part 1, 2 for classification and gradation of saffron has been developed by international organization ISO.
Grading of saffron is done through gauging Picrocrocin (flavor), Crocin (color) and Safranal (aroma) content. This is done in the laboratory by ISO professionals, and the higher the number of these 3 factors means the higher the saffron quality.
For your information, International Organization for Standardization or ISO is a global confederation of national standard giving bodies that set saffron classification based on the minimum prerequisites of every quality. This is referred to as ISO 3632.
Standards for Saffron Classification
ISO 3632 exclusively deals with saffron and sets up 4 grades of color intensity such as IV (lowest), III, II and I (purest and finest saffron quality).
Saffron Classification gauges the level of 440-nm light absorbency by using samples of dray saffron. High absorbencies mean that there is a high concentration of crocin and high intensity of color. These variables are gauged through Spector-photometer details at testing laboratories around the world.
Power of color saffron is the most important factor of classification. Coloring power is mainly produced by crocin and it is one of the few naturally occurring carotenoids easily soluble in water. This water solubility is one of the reasons for its widely preferred application as a colorant in food and medicine.
The principal element giving saffron its special bitter flavor is the picrocrocin. And it is the factor of taste of saffron and in 207 nm. Wavelength is measured.
Saffron has a strong aroma which is produced by certain special volatile oils and essences. The main aroma factor in saffron is safranal, which comprises about 60% of the volatile components of saffron.
Safranal is a volatile liquid oil which produces a light yellow spot in water vapor and is readily soluble in ethanol, methanol and petroleum ether.
In order to extract the ethereal oils of saffron it is dissolved in pure water and distilled in a CO2 current. The distillate is separated with ether, which is then removed by heat. The oil obtained is a yellow liquid with a strong aroma of saffron. This substance is a terpen, which is highly susceptible to oxidization and must be stored under special conditions.
Safranal is the factor of odor of saffron and in 330 nm. Wavelength is measured.
AryaFarin Saffron is prepared from the best classified by ISO which has the highest quality and power of color.
AryaFarin group has always tried to present a product with the highest rate of qualities in whole filament and powder shapes, relying on its expertise and facilities as the best producer and exporter of saffron from origin.