Picrocrocin
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| Picrocrocin | |
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| 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.
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| Major Families of Biochemicals | ||
| Peptides | Amino acids | Nucleic acids | Carbohydrates | Lipids | Terpenes | Carotenoids | Tetrapyrroles | Enzyme cofactors | Steroids | Flavonoids | Alkaloids | Polyketides | Glycosides | ||
| Analogues of nucleic acids: | Types of Glycosides | Analogues of nucleic acids: |
| 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 | |
