Picrocrocin

Picrocrocin
IUPAC name	4-(β-D-glucopyranosyloxy)- 2,6,6-trimethyl-1-cyclohexene- 1-carboxaldehyde
Identifiers
CAS number	[138-55-6]
Properties
Molecular formula	C16H26O7
Molar mass	330.37 g/mol
Density	? g/cm3
Melting point	154-156 °C
Boiling point	°C
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references

Picrocrocin is a monoterpene glycoside precursor of safranal.During the drying process picrocrocin liberates the aglycone (HTCC, C10H16O2;MW168)due to Glucosidase action which is then transformed to safranal by dehydration. It is found in the spice saffron, which comes from the crocus flower. Picrocrocin has a bitter taste and is the chemical most responsible for the taste of saffron.

It is believed that picrocrocin is a degradation product of the carotenoid zeaxanthinRef???.

References

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed. (September 2007)

Caballero-Ortega H, Pereda-Miranda R, Abdullaev FI 2007. HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources. Food Chemistry, 100(3): 1126-1131.

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