*2.3. Statistical Analysis*

Data were analyzed using the statistical package SPSS 24.0 version (SPSS Inc., Chicago, IL, USA). To analyze the effect of saffron concentration (A: high, B: medium, and C: low) on the physicochemical parameters (pH and color), sensorial quality (visual appearance, odor, and flavor), and safranal transfer, a Shapiro-Wilk test was carried out to check the normality and a Levene's test of homogeneity of variance of all values, then, a one-way analysis of variance (ANOVA) was performed. Moreover, within each group, ANOVA was performed to check the effect of storage time. When the differences were statistically significant (*p* < 0.05), a Tukey's test was carried out to identify differences between pairs of groups. Correlation between safranal and the sensorial and physicochemical parameters was determined by estimating Pearson correlation coefficients.
