Saffron contains more than 150 volatile and aroma-yielding compounds. It also has many nonvolatile active components,[21] many of which are carotenoids, including zeaxanthin, lycopene, and various α- and β-carotenes. However, saffron's golden yellow-orange colour is primarily the result of α-crocin. This crocin is trans-crocetin di-(β-D-gentiobiosyl) ester (systematic (IUPAC) name: 8,8-diapo-8,8-carotenoic acid). This means that the crocin underlying saffron's aroma is a digentiobiose ester of the carotenoid crocetin.[21] Crocins themselves are a series of hydrophilic carotenoids that are either monoglycosyl or diglycosyl polyene esters of crocetin.[21] Meanwhile, crocetin is a conjugated polyene dicarboxylic acid that is hydrophobic, and thus oil-soluble. When crocetin is esterified with two water-soluble gentiobioses (which are sugars), a product results that is itself water-soluble. The resultant α-crocin is a carotenoid pigment that may comprise more than 10% of dry saffron's mass. The two esterified gentiobioses make α-crocin ideal for colouring water-based (non-fatty) foods such as rice dishes.[22]
Chemical composition
Component Mass %
carbohydrates 12.0–15.0
water 9.0–14.0
polypeptides 11.0–13.0
cellulose 4.0–7.0
lipids 3.0–8.0
minerals 1.0–1.5
miscellaneous
non-nitrogenous 40.0
Source: Dharmananda 2005
Proximate analysis
Component Mass %
Water-soluble components 53.0
→ Gums 10.0
→ Pentosans 8.0
→ Pectins 6.0
→ Starch 6.0
→ α–Crocin 2.0
→ Other carotenoids 1.0
Lipids 12.0
→ Non-volatile oils 6.0
→ Volatile oils 1.0
Protein 12.0
Inorganic matter ("ash") 6.0
→ HCl-soluble ash 0.5
Water 10.0
Fiber (crude) 5.0
Source: Goyns 1999, p. 46
The bitter glucoside picrocrocin is responsible for saffron's flavour. Picrocrocin (chemical formula: C16H26O7; systematic name: 4-(β-D-glucopyranosyloxy)-2,6,6- trimethylcyclohex-1-ene-1-carboxaldehyde) is a union of an aldehyde sub-element known as safranal (systematic name: 2,6,6-trimethylcyclohexa-1,3-diene-1- carboxaldehyde) and a carbohydrate. It has insecticidal and pesticidal properties, and may comprise up to 4% of dry saffron. Significantly, picrocrocin is a truncated version (produced via oxidative cleavage) of the carotenoid zeaxanthin and is the glycoside of the terpene aldehyde safranal. The reddish-coloured[23] zeaxanthin is, incidentally, one of the carotenoids naturally present within the retina of the human eye.
When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield D-glucose and a free safranal molecule.[20] Safranal, a volatile oil, gives saffron much of its distinctive aroma.[4][24] Safranal is less bitter than picrocrocin and may comprise up to 70% of dry saffron's volatile fraction in some samples.[23] A second element underlying saffron's aroma is 2-hydroxy-4,4,6-trimethyl-2,5-cyclohexadien-1-one, the scent of which has been described as "saffron, dried hay like".[25] Chemists found this to be the most powerful contributor to saffron's fragrance despite its being present in a lesser quantity than safranal.[25] Dry saffron is highly sensitive to fluctuating pH levels, and rapidly breaks down chemically in the presence of light and oxidizing agents. It must therefore be stored away in air-tight containers in order to minimise contact with atmospheric oxygen. Saffron is somewhat more resistant to heat.
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