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A vacuum-assisted thermal technique that concentrates flavor compounds while preserving aroma.
Technical
By reducing solvent volume under controlled vacuum and mild heating, volatile esters, aldehydes, and terpenes are retained, enabling high concentration factors with minimal thermal degradation.
Primary Reaction
Vaporization under reduced pressure
Aroma ()
Civilization
Laboratory Analytical Chemistry
Era
1930s
Region
Western
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Food scientist's approach to flavor — emotion, aroma, sound, sight
Visual food science — every technique explained with infographics
Journalist explores flavor science — pairing, perception, culture
Kitchen science for the analytically minded — experiments and data
How the brain creates flavor — the neuroscience of eating
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food scientist's approach to flavor — emotion, aroma, sound, sight
Visual food science — every technique explained with infographics
Journalist explores flavor science — pairing, perception, culture
Kitchen science for the analytically minded — experiments and data
How the brain creates flavor — the neuroscience of eating
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