Picrocrocin Explained

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.

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.

References

• Pfander . H. . Schurtenberger . H. . 1982 . Biosynthesis of C20-carotenoids in Crocus sativus . Phytochemistry . 21 . 5. 1039–1042 . 10.1016/S0031-9422(00)82412-7 . 1982PChem..21.1039P .

Notes and References

1. 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 . 10.1016/j.foodchem.2005.11.020.