Assessment of Indian Saffron (Crocus sativus L.) Quality Using Image Analysis and GC-MS-Based Aroma Profiling

Saffron, derived from Crocus sativus L., is a highly valued spice known for its color, flavor, aroma, and medicinal properties. Predominantly cultivated in Kashmir, India, its quality depends on crocin (color), picrocrocin (taste), and safranal (aroma). This study analyzed six saffron samples-two from Kashmir (Budgam, Kishtwar), two commercial (Mongra, Laccha), and two local (Local1, Local2)-using image analysis and GC-MS profiling. Parameters like red intensity, thread length, and gloss variance were assessed, alongside GC-MS aroma profiling. The Budgam sample had the highest quality score (0.789), while Laccha ranked lowest (0.077). A strong correlation (Spearman 0.942) was found between red intensity, safranal content, and quality. Image analysis and GC-MS showed a mean absolute error of 0.20 and RMSE of 0.23. The study highlights the effectiveness of combining image-based techniques with GC-MS for saffron quality assessment.