What the ISO 3632 Standard Measures
ISO 3632 evaluates saffron using three primary quality markers, each tied to a key sensory characteristic:
1. Colour Strength (Crocin – 440 nm)
Indicates colouring power and purity.
2. Aroma Strength (Safranal – 330 nm)
Reflects freshness and aromatic intensity.
3. Flavour Strength (Picrocrocin – 257 nm)
Defines taste depth and absence of bitterness.
Additional parameters such as moisture content, foreign matter, ash levels, and artificial colourants are also assessed to ensure overall quality and stability.
Quality Verification
ISO 3632 – Category I (Top Grade)
Colour strength (Crocin): 295.8
(ISO Category I minimum: 200) — exceptional colouring power
Aroma strength (Safranal): 33.5
(ISO optimal range: 20–50) — fresh, well-balanced aroma
Flavour strength (Picrocrocin): 114.2
(ISO Category I minimum: 70) — clean, expressive flavour
Moisture content: 8.3% — within ISO limits for stability
Artificial colourants: Not detected
Foreign matter: Not detected
These results place this batch firmly within ISO 3632 Category I, the highest international quality classification.