Table 3.

Determination of safranal (µg/ 100 g ham; means ± s.e.) in sachets of sliced dry-cured ham during the storage period.

Parameter	Storage Period (Days)	Concentration			ANOVA
		A (n = 3)	B (n = 3)	C (n = 3)
Safranal	7	4.45 ± 0.31 b	4.03 ± 0.18 b	3.22 ± 0.40 b	NS
	14	2.99 ± 0.12 z, a	1.36 ± 0.01 y, a	0.69 ± 0.07 x, a	***
	28	2.89 ± 0.25 a	1.33 ± 0.29 a	3.00 ± 0.74 b	NS
	60	5.46 ± 0.27 y, b	2.08 ± 0.46 x, a	2.57 ± 0.26 x, ab	***
Effect of storage period		***	***	*

A: 0.055% w/w; B: 0.035% w/w; C: 0.015% w/w saffron. NS: No significant. *, ***, indicates significance levels at 0.05 and 0.001, respectively. ^x,y,z, values in the same row with different superscript are significantly different due to saffron concentration of saffron. ^a,b, values in the same column with different superscript are significantly different for the different storage period (7, 14, 28 and 60 days). s.e.: standard error.