Chemical Properties
2,6,6-Trimethylcyclohexa-1,3-dienyl methanal has a characteristic saffron-like odor and taste.
Occurrence
Occurring naturally as a glucoside (picrocrocin) in saffron. Also reported found in grapefruit juice, saffron,
black tea, green tea, microbial fermented tea, Bourbon vanilla, lemon balm, grapefruit juice, maté and sweet grass oil.
Uses
Safranal, is isolated from Saffron, and is primarily responsible for the aroma of saffron. It has also been shown to have anticonvulsant properties, acting as agonist at GABAA receptors. It is also possessing anticancer and antidepressant properties.
Preparation
By acid hydrolysis of picrocrocin, the bitter principle in saffron; by catalytic dehydrogenation of β-cyclocitral or
α-cyclogeranic acid with selenium dioxide.
Definition
ChEBI: A monoterpenoid formally derived from beta-cyclocitral by dehydrogenation.
Taste threshold values
Taste characteristics at 1 ppm: woody, medicinal, spicy and camphoraceous with a fruity and herbal nuance.
Flammability and Explosibility
Not classified
