Picrocrocin
From Wikipedia, the free encyclopedia
| Picrocrocin | |
|---|---|
| Image:Picrocrocin.png | |
| Chemical name | 4-(β-D-glucopyranosyloxy)- 2,6,6-trimethyl-1-cyclohexene- 1-carboxaldehyde |
| Chemical formula | C16H26O7 |
| Molecular mass | 330.37 g/mol |
| CAS number | [138-55-6] |
| Density | ? g/cm3 |
| Melting point | 154-156 °C |
| Boiling point | ? °C |
| SMILES | |
| Disclaimer and references | |
Picrocrocin is a glycoside formed from glucose and 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.
It is believed that picrocrocin is a degradation product of the carotenoid zeaxanthin.
[edit] External links
 | This article about an organic compound is a stub. You can help Wikipedia by expanding it. |
