picrocrocin वाक्य
उदाहरण वाक्य
मोबाइल
- The bitter glucoside picrocrocin is responsible for saffron's flavour.
- Picrocrocin is a degradation product of the carotenoid zeaxanthin.
- Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.
- When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield oxidising agents.
- Higher absorbances imply greater levels of crocin, picrocrocin and safranal, and thus a greater colouring potential and therefore strength per gram.
- Picrocrocin is a truncated version of the carotenoid zeaxanthin that is produced via oxidative cleavage, and is the glycoside of the terpene aldehyde safranal.
- During the drying process, picrocrocin liberates the aglycone ( HTCC, C 10 H 16 O 2 ) due to the action of the enzyme glucosidase.
- Formerly there was also category IV, which was below category III . Samples are assigned categories by gauging the spice's crocin and picrocrocin content, revealed by measurements of specific spectrophotometric absorbance.
- But the biggest saffron cultivation in Italy is in San Gavino Monreale, Sardinia, where it is grown on 40 hectares, representing 60 % of Italian production; it too has unusually high crocin, picrocrocin, and safranal content.
- In addition to descriptions based on how the saffron is picked, saffron may be categorised under the international standard ISO 3632 after laboratory measurement of crocin ( responsible for saffron's colour ), picrocrocin ( taste ), and safranal ( fragrance or aroma ) content.
- Picrocrocin ( chemical formula :; systematic name : 4-( ?-D-glucopyranosyloxy )-2, 6, 6-trimethylcyclohex-1-ene-1-carboxaldehyde ) is a union of an aldehyde sub-element known as safranal ( systematic name : 2, 6, 6-trimethylcyclohexa-1, 3-diene-1-carboxaldehyde ) and a carbohydrate.
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