Picrocrocin facts for kids
Quick facts for kids Picrocrocin |
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| IUPAC name | 4-(β-D-glucopyranosyloxy)- |
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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
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| Identifiers | |
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| 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 |
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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
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| Properties | |
| Molecular formula | |
| Molar mass | 0 g mol-1 |
| Density | 1.31 g/mL |
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| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
Picrocrocin is a special natural chemical found in the spice saffron. Saffron comes from the beautiful crocus flower. Picrocrocin is what gives saffron its unique bitter taste. It's also a building block for another important chemical called safranal.
This chemical is a type of glycoside, which means it's made of a sugar part and a non-sugar part. Picrocrocin is also a monoterpene, a group of natural compounds often found in plants.
How Picrocrocin Changes
When saffron is dried, picrocrocin undergoes a chemical change. An enzyme called glucosidase helps to break it down. This process releases a smaller molecule.
This smaller molecule then changes again through a process called dehydration. This means it loses water. After losing water, it turns into safranal. Safranal is the main chemical that gives saffron its strong smell.
Picrocrocin itself comes from a larger plant pigment called zeaxanthin. Zeaxanthin is a carotenoid, which are natural colors found in many plants.
See also
In Spanish: Picrocrocina para niños
