picrocrocin
compound / compound-picrocrocin
ピクロクロシン
Picrocrocin is a monoterpene glycoside of saffron stigma, treated as the major bitter compound of saffron.
On this page (7 sections)
Reading the bitterness
Picrocrocin, a monoterpene glycoside in saffron stigma, is treated as the major compound responsible for saffron bitterness. In research designed to systematically measure this compound's threshold, the paper's title itself carries the designation 「サフランの主要苦味化合物」 (in translation: "the principal bitter compound of saffron").
Using the ascending forced choice method (Ascending Forced Choice of Limits) with a trained panel, detection threshold in water was found to be 5.34 mg/L and recognition threshold 7.26 mg/L. The threshold varies with conditions, decreasing under hot presentation (61±4°C); bitterness was enhanced in 40% (v/v) ethanol; and when saffron volatile components co-occurred, bitterness perception increased.
These values were verified through application to commercial saffron extracts, but details such as panel size and individual variation are not accessible from the abstract. Rather than a single 「閾値」 (in translation: "threshold"), these should be understood as condition-dependent values varying with temperature, solvent, and co-occurring volatile components.
Sources for this overview
Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of Saffron
Checked for this overview: Confirmation of positioning as the major bitter compound / Confirmation of condition-dependent thresholds related to temperature and solvent / Confirmation of the limitation that values vary with conditions
Follow the connections
saffron →— major bitter compound→ picrocrocin
Measured values (2)
| Kind | Compound | Target | Value | Conditions | Source |
|---|---|---|---|---|---|
| human detection threshold | picrocrocin | — | 5.34 mg/L | Water (trained panel, Ascending Forced Choice of Limits) | Chrysanthou A, 2015 |
| human recognition threshold | picrocrocin | — | 7.26 mg/L | Water (as above) (Decreased under hot presentation (61±4°C), bitterness enhanced in 40% ethanol (specific values not stated in abstract)) | Chrysanthou A, 2015 |
Values are the reported values of each source (with units and conditions). Thresholds and EC50 depend on the panel and method; they are not single true values.
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: Research on the bitterness of saffron and its water- and ethanol-based extracts
Show data
ingredient-saffron —has_major_bitter_compound→ compound-picrocrocinScope: Water and ethanol-based matrices, with and without co-occurring components
Note: As with other existing threshold-type claims (quinine, naringin, etc.), this preserves the point that there is no single 「閾値」 (in translation: "threshold") but rather a condition-dependent one.
Show data
compound-picrocrocin —has_human_taste_thresholds_of→ "Detection threshold 5.34 mg/L and recognition threshold 7.26 mg/L in water (trained panel, Ascending Forced Choice of Limits). Threshold decreased under hot presentation (61±4°C); bitterness was enhanced in 40% (v/v) ethanol; and co-occurring saffron volatile compounds increased bitterness perception."