Topic summary
Picrocrocin
Picrocrocin is a monoterpeneglycoside precursor of safranal. It is found in the spice saffron, which comes from the crocus flower. Picrocrocin has a bitter taste, and is the chemical most responsible for the taste of saffron.
During the drying process, picrocrocin liberates the aglycone (HTCC, C10H16O2) due to the action of the enzymeglucosidase. The aglycone is then transformed to safranal by dehydration. Picrocrocin is a degradation product of the carotenoidzeaxanthin.