It is one of the main conclusions drawn from an investigation carried out by the University of Córdoba and promoted by the Denomination of Origin whose objective was to provide scientific evidence of both the organoleptic properties of Saffron from La Mancha -color, flavor and aroma-, as well as of the circumstances for its extraction from the strands, with the practical purpose of helping both kitchen professionals and consumers in general to make better use of this product.
To carry out the research, thirty-six different kitchen situations were simulated, and their results were analyzed by liquid chromatography. In each one of them, 250 mg of finely ground Saffron from La Mancha were used and four variables of liquid medium were combined to dissolve the spice —water | water-oil in a 2: 1 ratio | water-oil in 1: 2 ratio | oil—, three temperature variables —60 ºC | 80 ºC | 100 ºC— and three contact time: 10, 20 and 30 minutes.
Optimal conditions of use of saffron
And the results indicate that there are three experimental situations with a greater power of differentiation in terms of their influence on the potential organoleptic effects in food:
- Infusion in water at 60 ºC for 20 minutes: it is the optimal situation to achieve greater intensity of yellow-orange color, a powerful astringency and a significant bitterness, but in which we will not have the characteristic saffron smell.
- Water-oil situation in a 1: 2 ratio, also at 60 ºC and for 20 minutes: in this case a powerful bitterness, significant astringency and an intense aroma are obtained, but it does not provide a relevant coloration.
- Infusion of saffron in oil at 100ºC for 30 minutes: astringency and aroma are maximum, but color and bitterness are practically absent.
Some results that lead to the following conclusions:
- To color the dishes effectively, it is convenient to avoid the presence of oil, that is, an infusion of saffron should be made in pure water, and then pour the infusion over the foods to which it is intended to color, for example rice or rice. pasta.
- The color and astringency have the same optimal extraction conditions in which a significant level of bitterness is also ensured, although the characteristic aroma of La Mancha Saffron disappears.
- The majority or exclusive presence of the oil in the elaborations optimizes the extraction of the characteristic aroma and practically neutralizes the color and, therefore, dishes, sauces or condiments that have a saffron aroma can be prepared without showing the associated characteristic yellow color.
Qualification
Scientifically identified the optimal conditions of use of saffron
Description
The organoleptic effects of Saffron from La Mancha in food can be different depending on the variables used for its preparation: the liquid that is put into contact, the temperature of the preparation and the duration of the process.
Author
Gastronomy Journal