Picrocrocin is a monoterpene glycoside precursor of safranal. It is found in the spice saffron, which comes from the crocus flower.[1] Picrocrocin has a bitter taste, and is the chemical most responsible for the taste of saffron.
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IUPAC name
(4R)-4-(β-D-Glucopyranosyloxy)-2,6,6-trimethylcyclohex-1-ene-1-carbaldehyde
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Systematic IUPAC name
(4R)-2,6,6-Trimethyl-4-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}cyclohex-1-ene-1-carbaldehyde | |
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CompTox Dashboard (EPA)
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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).
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Infobox references
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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.[citation needed]