8022-19-3

Basic information

• Product Name: SAFFRON
• Synonyms: oils,crocussativus;Oils,saffron;saffronoil;SAFRAN DU GATINAIS;SAFFRON;SAFFRON ALCOHOLIC SOLUTION;SAFFRON ''GATINAIS'';SAFFRON, GATINAIS
• CAS NO: 8022-19-3
• Molecular Formula: C20H24O4
• Molecular Weight: 328.4
• EINECS: 255-881-6
• Product Categories: S;Stains and Dyes;Stains&Dyes, A to
• Mol File: 8022-19-3.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: SAFFRON(CAS DataBase Reference)
• NIST Chemistry Reference: SAFFRON(8022-19-3)
• EPA Substance Registry System: SAFFRON(8022-19-3)

Safety Data

• WGK Germany: 3
• RTECS: HL7380000
• Hazardous Substances Data: 8022-19-3(Hazardous Substances Data)

Usage

Chemical Properties

Different sources of media describe the Chemical Properties of 8022-19-3 differently. You can refer to the following data:
1. Red and yellow fibers
2. True saffron is native to Asia Minor and southern Europe. Several varieties of C. sativus L. are known and cultivated in various countries (e.g., France, Spain, Turkey, Greece and Italy). The varieties C. sativus thomasii Ten and C. orsini Parl. are commonly cultivated in Italy. This herbaceous plant is approximately 30 cm (12 in.) tall, has bulbous roots usually branched by smaller fibrous roots, an erect, white, thin scape terminated by purple inflorescences and three red-orange stigmas. The mature stigmas are collected during a short blooming season to produce the spice saffron. Saffron has a sweet, spicy, floral odor with a fatty, herbaceous undertone and a slightly bitter taste. For coloring purposes, the less expensive dried flowers of the American or Mexican saffron (Carthamus tinctorius L., family Compositae) are used in lieu of saffron. However, these varieties have a scarcely perceptible flavor.

Occurrence

Saffron is found in Europe and Asia.

Uses

Saffron is a spice obtained from the dried stigmas of the fall-flower- ing crocus sativus l. the flower stigma is of intense yellow color. it has a powerful, somewhat bitter aroma. it is used in breads, fish, chicken, sauces, and rice dishes.

Composition

The dried stigmas contain picrocrocin, crocin, vitamins B and B2 and a small amount of essential oil (ca 0.30%) that is either solvent-extracted or sometimes steam-distilled for specific uses only. Crocin is a mixture of glycosides. The presence of 2,2,6-trimethyl-4,6 cyclohexidienal causes the characteristic spicy, warm odor of the dried product and tinctures; crocin yields the characteristic, bright orange-yellow color.