Picrocrocin: Encyclopedia with 57,945 entries from biotech, medicine & life sciences.

Picrocrocin

Picrocrocin

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.

Bond:	O-glycosidic bond \| S-glycosidic bond \| N-glycosidic bond
Geometry:	α-Glycoside \| β-Glycoside \| 1,4-Glycoside \| 1,6-Glycoside
Glycone:	Glucoside \| Fructoside \| Glucuronide
Aglycone:	Alcoholic glycoside \| Anthraquinone glycoside \| Coumarin glycoside \| Cyanogenic glycoside \| Flavonoid glycoside \| Phenolic glycoside \| Saponin \| Cardiac glycoside \| Steviol glycoside \| Thioglycoside \| Glycosylamine \| Bufanolide \| Cardenolide

Category: Glycosides

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Picrocrocin". A list of authors is available in Wikipedia.

Life Science Encyclopedia