The international ISO classification provides to classify saffron three categories depending on how the three parameters mentioned above vary (crocin, picocrocin and safranal). Crocin is a carotenoid responsible for the coloring power of saffron. Picocrocin is a glycoside
which gives saffron its bitter taste. It is a highly unstable component and its content is closely related to the state of drying and conservation.
It is highly unstable, so it tends to decrease in the product and its content is closely related to the state of
drying and conservation.