LAB RESULTS
Safranbolu saffron ISO 3632 lab results
Our harvests are analysed by the independent laboratory Mérieux NutriSciences – Chelab in Italy, using the ISO 3632-2 method.
2025 harvest lab values
284 Crocin
colouring strength · Category I limit at least 200
105 Picrocrocin
flavour · Category I limit at least 70
36 Safranal
aroma · Category I range 20–50
7.15% Moisture and volatile matter
Category I limit at most 12%
All values measured for the 2025 and 2022 harvests meet ISO 3632 Category I limits.
How to read a saffron lab report
01 · Check the colouring strength
Crocin (E1% 440 nm) shows how much colour the saffron gives to food. Category I requires at least 200; our 2025 harvest measured 284.
02 · Compare flavour and aroma
Picrocrocin indicates saffron's characteristic flavour, and safranal its distinctive aroma. For Category I, picrocrocin must be at least 70 and safranal between 20 and 50.
03 · Check moisture and purity
Moisture and volatile matter must be at most 12%; low, controlled moisture matters for shelf life and stable quality. Total ash and acid-insoluble ash are indicators of purity.
Why we publish our lab results
Saffron is one of the most valuable agricultural products in the world, and blended or dyed products can be found on the market. We want our customers to be able to see the quality and purity of what they buy, clearly, in laboratory reports.
Laboratory and report details
Our analyses were carried out by the independent laboratory Mérieux NutriSciences – Chelab S.r.l. in Italy, using the ISO 3632-2:2010 test method.
Report no. 26/000049160 · Report date: 28.01.2026 · Sample: Safranbolu saffron, 2025 harvest – Download report (PDF)
Previous report: 23/000377523 · Report date: 19.07.2023 · Sample: Safranbolu saffron, October 2022 harvest – Download report (PDF)
The customer address on the reports has been blacked out for privacy; all other information is as it appears in the laboratory report.
Lab results table
Parametre | 2025 hasadı | 2022 hasadı | ISO 3632-1 Kategori I sınırı |
|---|---|---|---|
Colouring strength – Crocin (E1% 440 nm) | 284 ± 18 | 255 ± 16 | at least 200 |
Flavour – Picrocrocin (E1% 257 nm) | 105.0 ± 7.0 | 88.0 ± 6.0 | at least 70 |
Aroma – Safranal (E1% 330 nm) | 36.0 ± 2.0 | 38.0 ± 2.0 | 20 – 50 |
Moisture and volatile matter | 7.15 ± 0.28% | 9.50 ± 0.30% | at most 12% |
Total ash (dry matter) | 3.53 ± 0.23% | 4.87 ± 0.31% | at most 8% |
Acid-insoluble ash (dry matter) | 0.620 ± 0.050% | 0.120 ± 0.010% | at most 1.0% |
Cold-water soluble extract (dry matter) | 51.4 ± 1.4% | 64.1 ± 1.6% | at most 65% |
All values measured in both analyses meet ISO 3632 Category I limits. The limits are taken from ISO 3632-1:2011 (saffron in filaments). The laboratory reports do not state a category; the comparison is our own.
Buy lab-tested saffron directly from the farm
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