Description: My wife made some delicious Cornish saffron bread and I noticed the flavor of the saffron seems to be only in the raisins, even though the saffron was put in the dough (which has almost no saffron flavor, but all the saffron threads). Is it a chemical process? For example, do the raisins absorb and concentrate the flavor compounds from the saffron? Or is it a perceptual illusion? And does it work similarly with other flavors? Clearly, I'm going to have to find the funds to get a much higher sample size.
Page creator's name:
Page creator's contact info: Page creator does not wish to be contacted.
Created: 07 Dec 2014 18:44
Updated: 07 Dec 2014 20:54