Description
A sous‑vide technique that infuses oil with fat‑soluble aromatics by heating at 55–65 °C for 1–4 h.
Technical
During sous‑vide infusion, aromatic molecules diffuse from the solid matrix into the oil, driven by a temperature gradient that keeps the oil below its flash point. The low temperature limits lipid oxidation, preserving volatile terpenes and phenolic compounds that would otherwise degrade. Vacuum sealing removes oxygen, further reducing peroxidation and bacterial growth.
Science
Primary Reaction
Diffusion of aromatic compounds into oil with limited oxidation
Sensory Profile
Aroma ()
herbaceousfloralspicynuttywarmearthycitrusywoodypepperyfresh