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| Name | Current message text |
|---|---|
| h English (en) | 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. |