Translations:Saffron/19/en

Phytochemistry and sensory properties

File:Picrocrocin.svg

Structure of picrocrocin:

β–D-glucopyranose derivative

safranal moiety

File:Crocetin safranal esterification.png

Esterification reaction between crocetin and gentiobiose. Components of α–crocin:

β–D-gentiobiose

crocetin

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 carotenoids zeaxanthin, 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.