Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry An
organic compound isolated fromsaffron , believed to be adegradation product of thecarotenoid zeaxanthin via the intermediacy ofpicrocrocin .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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When the stigmas dry out and their cell structures are damaged, both the drying heat and an enzyme act on picrocrocin to liberate the hydrocarbon portion, which is a volatile terpene called safranal.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When the stigmas dry out and their cell structures are damaged, both the drying heat and an enzyme act on picrocrocin to liberate the hydrocarbon portion, which is a volatile terpene called safranal.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Apparently there is science behind the myth as recent research suggests that crocin and safranal have measurable antidepressant effects, Journal of Ethnopharmacology 2005; 97:281–4.
Archive 2007-11-01 Michelle Krell Kydd 2007
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There are three molecules that give saffron its distinct characteristics and they are safranal (aroma), picrocroin (bittersweet flavor) and crocin (coloring agent).
Archive 2007-11-01 Michelle Krell Kydd 2007
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There are three molecules that give saffron its distinct characteristics and they are safranal (aroma), picrocroin (bittersweet flavor) and crocin (coloring agent).
Saffron: Spice of Ecstasy and Sensory Seduction (with Recipe) Michelle Krell Kydd 2007
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Apparently there is science behind the myth as recent research suggests that crocin and safranal have measurable antidepressant effects, Journal of Ethnopharmacology 2005; 97:281–4.
Saffron: Spice of Ecstasy and Sensory Seduction (with Recipe) Michelle Krell Kydd 2007
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Several chemical relatives of safranal round out the overall aroma.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Several chemical relatives of safranal round out the overall aroma.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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