Friday, 14 September 2018

The taste and aroma of saffron

Worth more than their weight in gold, saffron crocus (Crocus sativus, Iridaceae) stigmata produce the glycoside picrocrocin and its aglycone saffranal (products of zeaxanthin degradation?) - major contributors to the taste and aroma of the "king of spices".





No comments:

Post a Comment