https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASaffron%2F20%2FenTranslations:Saffron/20/en - Revision history2026-04-20T13:22:24ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Saffron/20/en&diff=168789&oldid=prevFuzzyBot: Importing a new version from external source2025-09-07T04:57:10Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>The yellow-orange colour of saffron is primarily the result of α-crocin. This [[crocin]] is trans-[[crocetin]] di-(β-D-[[gentiobiose|gentiobiosyl]]) [[ester]]; it bears the [[IUPAC nomenclature|systematic (IUPAC) name]] 8,8-diapo-8,8-carotenoic acid. This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin. Crocins themselves are a series of [[hydrophile|hydrophilic]] carotenoids that are either [[glycosyl|monoglycosyl]] or diglycosyl [[polyene]] esters of crocetin. Crocetin is a [[conjugated system|conjugated]] polyene [[carboxylic acid|dicarboxylic acid]] that is [[Hydrophobe|hydrophobic]], and thus oil-soluble. When crocetin is [[esterification|esterified]] with two water-soluble gentiobioses, which are [[carbohydrate|sugars]], a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may make up more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based and non-fatty foods such as rice dishes.</div>FuzzyBot