Saffron (Crocus sativus L.) is a perennial cormous crop, possibly originated in Iran, cultivated in the Mediterranean climate region, including Iran, Afghanistan, Spain, Greece, and Kashmir. Due to the labor-intensive harvesting and processing involved, saffron is known as the most expensive spice. Its production has seen a revival in certain regions of the U.S., and Kentucky State University has been evaluating its potential as a niche crop for small and limited-resource farmers in Kentucky since 2019. One objective of this portion of the study was to evaluate consumer preferences for saffron used in various recipes. Two sets of sensory evaluation were conducted with saffron containing cheesecakes and baked goods (i.e., pound cake and short bread). There were three types of cheesecakes (vanilla, lemon, and persimmon) with and without saffron flakes. Overall, test subjects preferred cheesecakes without saffron, with the lemon cheesecake without saffron being the most popular combination. In contrast, participants showed preference for saffron containing recipes over the ones without saffron for the sensory evaluation of both baked goods, especially shortbread. A preliminary test for taste testing was conducted with pound cake to determine the optimal content of saffron. There were three levels of saffron, which was first dissolved in water, and then added to mixture, for both pound cake and shortbread (0, 0.5 and 1.0 tbsp/recipe). The current findings suggest that consumers are favorable of baked goods when saffron is compatible and used in the correct amount and possibly in the correct form.
