The high commercial value of saffron prompts attempts to adulterate this commodity. Thus, there is growing interest in fast and simple methods of identifying quality products. Color and aroma are the most appreciated characteristics of saffron that make this spice widely used. On these bases, we developed a multisensor approach to saffron quality identification based on VIS spectrometry and volatile compound detection. For scopes, a miniaturized spectrophotometer and an electronic nose were used to identify high-quality saffron with respect to less-valuable commercial products and adulterant agents. The outer product of the spectra and electronic nose patterns was demonstrated to be effective at clustering samples according to their purity.
