Simplify the following text for a Grade 13 native English-speaking person.
Original: Saffron types are graded by quality according to laboratory measurements of such characteristics as crocin ( color ) , picrocrocin ( taste ) , and safranal ( fragrance ) content .
Simplified: Saffron is graded via laboratory measurement of crocin ( color ) , picrocrocin ( taste ) , and safranal ( fragrance ) content .