Saffron Apocarotenoids

Wiley eBooks 2026 Book chapter

View at publisher
Authors: Braulio Edgar Herrera-Cabrera, Rafael Salgado‐Garciglia, Luis Germán López-Valdez, Alejandra Hernández‐García, Adriana Delgado-Alvarado, Francisco Javier Verduzco Miramón, Hebert Jair Barrales-Cureño
DOI: 10.1002/9781394332632.ch11
Cited by: 0

Abstract

The unique color, flavor, and aroma of saffron arise from three key apocarotenoids, namely, crocin, picrocrocin, and safranal, which are derived from carotenoids through specific enzymatic cleavages. These compounds not only define its sensory qualities but also offer antioxidant and medicinal benefits. This chapter explores their chemical nature, biosynthesis, environmental influences, and genetic regulation, while noting the emerging biotechnological strategies aimed at increasing production for culinary, pharmaceutical, and nutraceutical uses.

Fields of Study & Subjects

Saffron Plant Research Studies Sunflower and Safflower Cultivation Plant biochemistry and biosynthesis

Publication details

Journal / source
Wiley eBooks
Pages
161–172
Publication date
2 March 2026
Language
EN
Document type
Book chapter