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Saffron, the dry stigma of Crocus sativus L., is considered to be the world’s most expensive spice. Three major apocarotenoids—crocin, crocetin and picrocrocin—are responsible for the colour and bitter taste of saffron. The final step in the biosynthesis of the 20-carbon esterified carotenoid crocin is the transformation of the insoluble crocetin into a soluble and stable storage form by glucosylation...