Perfume and Flavor Materials of Natural Origin, page 347.
The oil is pale yellow, mobile and possesses a fresh, strong odor, recalling that of the botanical material.
Saffron Oil is not commercially available. A tincture of saffron is usually produced by the consumer according to his needs.
When dry, this material presents a most peculiar, intensely sweet, spicy, floral-aldehydic odor with a slightly fatty-herbaceous undertone.
Saffron Tincture is a useful and interesting additive to essences for carbonated beverages where it lends a solid, natural body and blends well with other naturals such as hop, ginger, bitter and sweet orange, etc.
A 20% tincture will serve most perfumery and flavor purposes since the penetrative strength of this material is easily underestimated. Minute additions to violet perfumes, narcissus or even neroli bases can produce quite beautiful results, unobtainable by other means.
Interesting effects are obtained with saffron tincture in apple essences, wine flavors, apricot, plum, cherry, etc.
By petroleum ether extraction of saffron and subsequent decomposition of the glycosidic extract with lukewarm water, the aldehyde is liberated. An essential oil can be produced directly from the saffron by water distillation in carbon dioxide atmosphere.
Restricted IFRA-standard materials typically present in this NCS at the listed concentrations.
| Constituent | CAS | Typical % |
|---|---|---|
| Isophorone | 78-59-1 | 0.2% |