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Picrocrocin

Picrocrocin
Picrocrocin
Names
IUPAC names
4-(β-D-glucopyranosyloxy)-
2,6,6-trimethyl-1-cyclohexene-
1-carboxaldehyde
Identifiers
138-55-6 YesY
3D model (Jmol) Interactive image
ChemSpider 115678 N
PubChem 130796
Properties
C16H26O7
Molar mass 330.37 g/mol
Density 1.31 g/mL
Melting point 154 to 156 °C (309 to 313 °F; 427 to 429 K)
Boiling point 520.4 °C (968.7 °F; 793.5 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YesYN ?)
Infobox references

Picrocrocin is a monoterpene glycoside precursor of safranal. 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.

During the drying process, picrocrocin liberates the aglycone (HTCC, C10H16O2) due to the action of the enzyme glucosidase. The aglycone is then transformed to safranal by dehydration. Picrocrocin is a degradation product of the carotenoid zeaxanthin.


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