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. IUPAC nomenclature is a systematic way of naming organic chemical compounds as recommended by the International Union of Pure and Applied Chemistry (IUPAC). ... A chemical formula (also called molecular formula) is a concise way of expressing information about the atoms that constitute a particular chemical compound. ... The molecular mass (abbreviated MM) of a substance (less accurately called molecular weight and abbreviated as MW) is the mass of one molecule of that substance, relative to the unified atomic mass unit u (equal to 1/12 the mass of one atom of carbon-12). ... CAS registry numbers are unique numerical identifiers for chemical compounds, polymers, biological sequences, mixtures and alloys. ... Density (symbol: Ï - Greek: rho) is a measure of mass per unit of volume. ... The melting point of a solid is the temperature at which it changes state from solid to liquid. ... It has been suggested that Saturation temperature be merged into this article or section. ... The simplified molecular input line entry specification or SMILES is a specification for unambiguously describing the structure of chemical molecules using short ASCII strings. ... Glucose (Glc), a monosaccharide, is one of the most important carbohydrates. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... Species See text. ...
It is believed that picrocrocin is a degradation product of the carotenoidzeaxanthin. Carotenoids are organic pigments naturally occurring in plants and some other photosynthetic organisms like algae, some types of fungus and some bacteria. ... Zeaxanthin is one of the two carotenoids contained within the retina. ...
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