Saffron contains some 28 volatile and aroma-yielding compounds, dominated by ketones and aldehydes. Its main aroma-active compounds are safranal – the main compound responsible for saffron aroma – 4-ketoisophorone, and dihydrooxophorone. Saffron also contains nonvolatile phytochemicals, including the carotenoidszeaxanthin, lycopene, various α- and β-carotenes, as well as crocetin and its glycoside crocein, which are the most biologically active components. Because crocetin is smaller and more water-soluble than the other carotenoids, it is more rapidly absorbed.
