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| | Saffron - Aroma from Carotenoids |
 | | It was proposed by Pfander and Schurtenberger (1982) that the biogenesis of the color principles and odor active compounds is derived by bio-oxidative cleavage of Zeaxanthin at the points indicated. |
 | | Himeno, H.; Sano, K. Synthesis of crocin, picrocrocin and safranal by saffron stigma-like structures proliferated in vitro. |
 | | Sujata, V.; Ravishankar, G. A.; Venkataraman, L. Methods for the analysis of the saffron metabolites crocin, crocetins, picrocrocin and safranal for the determination of the quality of the spice using thin-layer chromatography, high-performance liquid chromatography and gas chromatography., J. Chromatogr. |
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