Saffron constituent
Crocin is the coloring agent in saffron
Picrocrocin is the agent of saffron's bitter taste
Safranal is the agent of saffron's fragrance
Lycopene These carotenoids are also present in tomato compounds
Beta-carotenes These carotenoids are also present in carrot compounds Picrocrocins are an incomplete version of the carotenoid zeaxanthin, which is produced through oxidative cleavage. In the table above, you can see the names of the constituent elements of saffron, each of which is the reason why saffron is special. The quality and grade of saffron is measured through these compounds in the laboratory, and the higher the percentage of these compounds, the higher the quality of saffron, and as a result, it has a great impact on the properties and price of saffron.