Picrocrocin

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Picrocrocin
Picrocrocin
Identifiers
CAS number 138-55-6 YesY
PubChem 130796
ChemSpider 115678 N
Jmol-3D images Image 1
Properties
Molecular formula C16H26O7
Molar mass 330.37 g/mol
Density 1.31 g/mL
Melting point 154-156 °C
Boiling point 520.4 °C (968.7 °F; 793.5 K)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N (verify) (what is: YesY/N?)
Infobox references

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.[citation needed]

References[edit]

  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. doi:10.1016/j.foodchem.2005.11.020.