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Flavor chemistry of saffron
Keith R. Cadwallader
Food Science and Human Nutrition
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Chemical Compounds
Picrocrocin
94%
Safranal
89%
Glycoside
49%
Chemistry
45%
Coloring
30%
Volatile Agent
27%
Essential Oil
25%
Reaction Yield
20%
Food
18%
Engineering & Materials Science
Flavors
100%
Glycosides
95%
Hydrolysis
93%
Essential oils
41%
Coloring
30%
Drying
24%