Description
A technique that uses ultrasonic waves to break plant cells and boost the release of flavors and bioactive compounds.
Technical
Ultrasonic frequencies (20–100 kHz) generate acoustic cavitation, creating micro‑jets that mechanically disrupt cell walls and increase mass‑transfer rates. The resulting shear forces and localized heating enhance solvent penetration, allowing phenolics, antioxidants, and volatile aromatics to be extracted more efficiently than conventional maceration.
Science
Primary Reaction
acoustic cavitation‑induced cell wall disruption
Sensory Profile
Aroma ()
freshvegetalfloralherbaceouscitrusgreenbrightpungentmedicinalresinous