Picrocrocin

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Picrocrocin

IUPAC name	4-(β-D-glucopyranosyloxy)- 2,6,6-trimethyl-1-cyclohexene- 1-carboxaldehyde
Identifiers
CAS number	[138-55-6]
Properties
Molecular formula	C₁₆H₂₆O₇
Molar mass	330.37 g/mol
Density	? g/cm³
Melting point	154-156 °C
Boiling point	°C
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox 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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v • d • e Types of Glycosides

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

Major families of biochemicals Peptides \| Amino acids \| Nucleic acids \| Carbohydrates \| Nucleotide sugars \| Lipids \| Terpenes \| Carotenoids \| Tetrapyrroles \| Enzyme cofactors \| Steroids \| Flavonoids \| Alkaloids \| Polyketides \| Glycosides