Picrocrocin

Today we are going to talk about Picrocrocin, a topic that has generated great interest in today's society. Picrocrocin has become a recurring point of conversation in various fields, from politics to entertainment, including culture and science. The relevance of Picrocrocin is not limited to a single place or moment, but transcends borders and times. Its impact and meaning have been the subject of debate and reflection by experts and ordinary citizens alike. In this article we will explore different aspects related to Picrocrocin, with the aim of further understanding its importance and impact on our society.

Picrocrocin
Picrocrocin
Picrocrocin
Names
IUPAC name
(4R)-4-(β-D-Glucopyranosyloxy)-2,6,6-trimethylcyclohex-1-ene-1-carbaldehyde
Systematic IUPAC name
(4R)-2,6,6-Trimethyl-4-{oxy}cyclohex-1-ene-1-carbaldehyde
Identifiers
3D model (JSmol)
ChemSpider
UNII
  • InChI=1S/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 ☒N
    Key: WMHJCSAICLADIN-WYWSWGBSSA-N ☒N
  • 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
    Key: WMHJCSAICLADIN-WYWSWGBSBU
  • O=C\C2=C(/C)C(O1O((O)(O)1O)CO)CC2(C)C
Properties
C16H26O7
Molar mass 330.377 g·mol−1
Density 1.31 g/mL
Melting point 154 to 156 °C (309 to 313 °F; 427 to 429 K)
Boiling point 520.4 °C (968.7 °F; 793.5 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa).
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Picrocrocin is a monoterpene glycoside precursor of safranal. It is found in the spice saffron, which comes from the crocus flower.[1] 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.[2]

Further information: Saffron § Chemistry

References

  1. ^ Caballero-Ortega H, Pereda-Miranda R, Abdullaev FI (2007). "HPLC quantification of major active components from 11 different saffron (Crocus sativus L.) sources". Food Chemistry. 100 (3): 1126–1131. doi:10.1016/j.foodchem.2005.11.020.
  2. ^ Pfander, H.; Schurtenberger, H. (1982). "Biosynthesis of C20-carotenoids in Crocus sativus". Phytochemistry. 21 (5): 1039–1042. Bibcode:1982PChem..21.1039P. doi:10.1016/S0031-9422(00)82412-7.