Description
Sun‑drying removes moisture from fruits and herbs using ambient solar heat, extending their shelf life and intensifying flavor.
Technical
The process lowers water activity below 0.6 by evaporative loss, which inhibits microbial growth. Concurrently, phenolic compounds undergo mild oxidation, concentrating sugars and organic acids while degrading heat‑sensitive nutrients such as vitamin C. The resulting product exhibits a denser matrix of sugars, acids, and oxidized polyphenols that contribute to its characteristic taste and aroma.
Science
Primary Reaction
evaporation‑driven water removal coupled with oxidative modification of phenolics
Sensory Profile
Aroma ()
sweetearthyherbaceousslightly smokycaramelizedfloralwoody
Wine Analogy
Similar to the concentration of flavors in late-harvest Riesling