picrocrocin meaning in Hindi

Examples

1. The bitter glucoside picrocrocin is responsible for saffron's flavour.
2. Picrocrocin is a degradation product of the carotenoid zeaxanthin.
3. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal.
4. When saffron is dried after its harvest, the heat, combined with enzymatic action, splits picrocrocin to yield oxidising agents.
5. Higher absorbances imply greater levels of crocin, picrocrocin and safranal, and thus a greater colouring potential and therefore strength per gram.
6. Picrocrocin is a truncated version of the carotenoid zeaxanthin that is produced via oxidative cleavage, and is the glycoside of the terpene aldehyde safranal.
7. During the drying process, picrocrocin liberates the aglycone ( HTCC, C 10 H 16 O 2 ) due to the action of the enzyme glucosidase.
8. 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.
9. 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.
10. 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.