https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASaffron%2F22%2FenTranslations:Saffron/22/en - Revision history2026-04-19T22:26:09ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Saffron/22/en&diff=168791&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>When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield [[Monosaccharide#Isomerism|D]]–[[glucose]] and a free safranal molecule. Safranal, a [[essential oil|volatile]] oil, gives saffron much of its distinctive aroma. Safranal is less bitter than picrocrocin and may comprise up to 70% of dry saffron's volatile fraction in some samples. A second molecule underlying saffron's aroma is [[Lanierone|2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one]], which produces a scent described as saffron, dried hay-like. Chemists find this is the most powerful contributor to saffron's fragrance, despite its presence in a lesser quantity than safranal. Dry saffron is highly sensitive to fluctuating [[pH]] levels, and rapidly breaks down chemically in the presence of light and [[redox|oxidising]] agents. It must, therefore, be stored in air-tight containers to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat.</div>FuzzyBot