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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Vacuum distillation reduces the boiling point of liquids, allowing heat‑sensitive compounds to be extracted at low temperatures.
Origin: Molecular gastronomy pioneers (1990s) — Spain and United Kingdom
See full technique reference →By lowering the ambient pressure, the vapor pressure of volatile flavor molecules increases, enabling them to vaporize at temperatures as low as 50–80 °C. This preserves terpenes, phenolics, and other thermolabile aromatics that would otherwise degrade. The condensed vapors are collected as a concentrated extract, often in 10–30 minutes.
Primary Reaction
Vaporization of volatile flavor compounds under reduced pressure
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