4-Oxoisophorone is one of the major components of saffron (Crocus sativus L.) and also found to be a product of degradation of carotenoids in paprika, tomato and marigold oleoresins.
Macchia, M., et al.: Int. J. Food Sci. Tech., 48, 2370 (2013); Amanpour, A., et al.: Food Chem., 182, 251 (2015); Rios, J., et al.: Food Chem., 106, 1145 (2007);
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