Picrocrocin is a monoterpene glycoside precursor
of 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.
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.[