Products Title

Composition of saffron ?

Product Description

Composition of saffron ?

Saffron is  valued  for its colour, taste and aroma. The compounds that give it these properties  are what define its quality. Saffron predominantly contains chemical constituents such as crocin, picrocrocin, crocetin and saffranal which are responsible for its colour, flavour and aroma, respectively. Crocetin glycosyl esters are responsible for its characteristic color. These compounds are found in extremely important proportion in stigmas. These are the majority carotenoids present and other minority ones include alpha and beta carotene,  lycopene and zeaxanthin  as well  as a  conjugated xanthocarotenoid.  Saffron contains  flavonoids, and one  of the general properties  defining this  extensive group of  compounds is  bitterness.  The characteristic  bitter taste of  saffron has been postulated due to the presence of a glycoside named picrocrocin. It is a precursor of safranal, the major compound in saffron aroma. The study of saffron aroma began around the first quarter of the 20th century with the isolation and identification of safranal, the major aromatic compound. It is generated from crocetin esters. It was obtained for the first time by Winterstein and Teleczky (1922), by means of alkaline or acid hydrolysis of picrocrocin. Carotenoid degradation either by thermal treatment or enzyme activity gives rise to  small compounds  that contribute  to aroma  and flavor. Saffron  is  also a  rich  source of  proteins, vitamins  (riboflavin and thiamine), potassium, iron, copper, zinc, sodium and manganese

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  • Product Title:
    Composition of saffron ?
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    RM 35
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    New Products
  • Negotiable:
    Fixed Price
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  • Name:
    Nur Mehfaz
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