1-The color is mainly due to the degraded carotenoids (crocin and crocetin). Crocin, the principal cause of saffron yellow color, is a carotenoid pigment, the percentage of this pigment is of 9/1% to 15%, during flowering, harvesting and storage.

2-Picrocrocin is responsible of the bitter taste.

3-Safranal is responsible of odour and aroma.

4-The biogenesis of the color principles and odor active compounds is derived by bio-oxidative cleavage of Zeaxanthin.

5-Other compositions of saffron include: a) Riboflavin or vitamin B2; b) Thiamine or vitamin b1.

The flavor and color of saffron is related to safranal components (SAFFRON fragrance), picrocrocin (bitter taste of saffron) and crocin (color saffron). Saffron grade one to grade four, is divided in this process by solution mining of the above components.