Description
Vacuum-sealed infusion extracts delicate aromatics from oils, herbs, and spices at low temperatures.
Technical
By reducing pressure, the boiling point of the solvent drops, allowing gentle heating (30–60 °C) without volatilizing heat‑sensitive compounds. The lower pressure also increases the solubility of lipophilic flavor molecules, accelerating extraction rates by 2–5× compared to atmospheric conditions.
Science
Primary Reaction
Enhanced solubilization and extraction of lipophilic flavor compounds under reduced pressure
Sensory Profile
Aroma ()
fragrantherbalcitrusyearthyfloralspicywoodyfreshdelicatecomplex