https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASaffron%2F21%2FenTranslations:Saffron/21/en - Revision history2026-04-20T20:23:47ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Saffron/21/en&diff=168790&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 bitter [[glucoside]] [[picrocrocin]] is responsible for saffron's [[pungency|pungent flavour]]. Picrocrocin ([[chemical formula]]: {{Chem2|C16H26O7}}; systematic name: 4-(β-D-glucopyranosyloxy)-2,6,6-trimethylcyclohex-1-ene-1-carbaldehyde) is a union of an [[aldehyde]] sub-molecule known as [[safranal]] (systematic name: 2,6,6-trimethylcyclohexa-1,3-diene-1-carbaldehyde) and a carbohydrate. It has insecticidal and pesticidal properties, and may comprise up to 4% of dry saffron. Picrocrocin is a truncated version of the carotenoid [[zeaxanthin]] that is produced via [[redox|oxidative]] cleavage, and is the [[glycoside]] of the [[terpene]] [[aldehyde]] safranal.</div>FuzzyBot