Picrocrocin facts for kids

Quick facts for kids Picrocrocin
IUPAC name	4-(β-D-glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carbaldehyde
Preferred IUPAC name (4R)-2,6,6-Trimethyl-4-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}cyclohex-1-ene-1-carbaldehyde
Identifiers
CAS number	138-55-6
PubChem	130796
SMILES	O=C\C2=C(/C)C[C@@H](O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)CO)CC2(C)C
InChI InChI=1/C16H26O7/c1-8-4-9(5-16(2,3)10(8)6-17)22-15-14(21)13(20)12(19)11(7-18)23-15/h6,9,11-15,18-21H,4-5,7H2,1-3H3/t9-,11-,12-,13+,14-,15-/m1/s1
Properties
Molecular formula	C16H26O7
Molar mass	330.37 g/mol
Density	1.31 g/mL
Melting point	154 to 156 °C, Expression error: Unrecognized word "to". K, Expression error: Unrecognized word "to". °F
Boiling point	520.4 °C, 794 K, 969 °F
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)

Picrocrocin is a monoterpene glycoside 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 enzyme glucosidase. The aglycone is then transformed to safranal by dehydration. Picrocrocin is a degradation product of the carotenoid zeaxanthin.

See also

In Spanish: Picrocrocina para niños