Description
Cold‑water percolation gently extracts volatile aromatic compounds from delicate herbs while preserving heat‑labile essential oils.
Technical
By maintaining temperatures below 30 °C, the technique relies on diffusion of hydrophilic compounds such as flavonoids and chlorophyll, while hydrophobic oils remain largely in the herb matrix. The low temperature keeps polyphenol oxidase inactive, preventing enzymatic browning and preserving phenolic antioxidants. The result is a clear, aromatic infusion ideal for modernist plating.
Science
Primary Reaction
Diffusion of hydrophilic compounds and selective extraction of volatile oils
Sensory Profile
Aroma ()
herbaceousfloralcitrusygreenfresh
Origin & History
Civilization
Mediterranean, Japanese, French
Era