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Saffron, reproduced in the laboratory the enzyme of the flavor
A TEAM of researchers from the enea casaccia research center has developed a method of biotechnology to produce picrocrocin, the molecule responsible for the taste of saffron and safranal, the compound that instead contributes to its aroma, useful in the sector of the agri-food industry to reproduce the sensory characteristics. The results of the studies conducted in collaboration with the Spanish university of Castilla-La Mancha were published in the international journal New Phytologist.
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