safranal

Safranal is a naturally occurring organic compound that gives saffron its characteristic aroma. It is a volatile monoterpene aldehyde found in the dried stigmas of Crocus sativus and is a major component of saffron essential oil.

During the processing and drying of saffron, safanal is formed as picrocrocin and related carotenoid-derived precursors undergo dehydration and oxidation. The compound’s volatility means it readily contributes to aroma even at very low concentrations, helping to define the distinctive saffron fragrance.

Chemically, safanal is responsible for the warm, saffron-like odor that permeates saffron and saffron-derived products. As a volatile constituent, it can be lost or altered through storage and cooking, but it remains a key driver of aroma in culinary and fragrance contexts.

Uses of safanal include its role as a fragrance and flavoring agent. In the food industry, safanal is present in saffron spice in trace amounts and is also isolated for use in perfumery and flavor formulations, where its characteristic aroma is valued.

Safety and regulatory status: Safranal is generally considered safe when used within regulatory guidelines for aroma compounds and saffron-containing products. Like many aldehydes, high concentrations can be irritating to mucous membranes, and toxicological data for safanal alone are limited; safety assessments are typically conducted as part of saffron or saffron oil evaluations.

Safranal is one of the key constituents of saffron, alongside picrocrocin and crocin, and it contributes to the spice’s distinctive aroma.