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Composition of saffron ? Saffron is valued for its colour, taste and aroma. The compounds that give it these properties are what define its quality. Saffron predominantly contains chemical constituents such as crocin, picrocrocin, crocetin and saffranal which are responsible for its colour, flavour and aroma, respectively. Crocetin glycosyl esters are responsible for its characteristic color. These compounds are found in extremely important proportion in stigmas. These are the majority carotenoids present and other minority ones include alpha and beta carotene, lycopene and zeaxanthin as well as a conjugated xanthocarotenoid. Saffron contains flavonoids, and one of the general properties defining this extensive group of compounds is bitterness. The characteristic bitter taste of saffron has been postulated due to the presence of a glycoside named picrocrocin. It is a precursor of safranal, the major compound in saffron aroma. The study of saffron aroma began around the first quarter of the 20th century with the isolation and identification of safranal, the major aromatic compound. It is generated from crocetin esters. It was obtained for the first time by Winterstein and Teleczky (1922), by means of alkaline or acid hydrolysis of picrocrocin. Carotenoid degradation either by thermal treatment or enzyme activity gives rise to small compounds that contribute to aroma and flavor. Saffron is also a rich source of proteins, vitamins (riboflavin and thiamine), potassium, iron, copper, zinc, sodium and manganese