Description
Cold‑bath infusion extracts volatile flavor compounds at 0–4 °C, preserving aromatics that would degrade above 20 °C.
Technical
At low temperatures, the solubility of non‑polar aromatics in oils increases while polar compounds remain in the aqueous phase, enabling selective extraction. The process preserves unsaturated fatty acids and color by minimizing oxidation. Controlled agitation and oxygen exclusion further refine flavor profile.
Science
Primary Reaction
Extraction of volatile aromatics and selective partitioning of flavor compounds
Sensory Profile
Aroma ()
freshfloralcitrusyherbalsubtledelicaterefreshinglightnaturalclean