Description
Vacuum‑assisted infusion uses reduced pressure to enhance aromatic penetration into foods.
Technical
By lowering the ambient pressure to 10–20 mm Hg, the boiling point of aromatic solvents (e.g., terpenes, phenolics) drops, allowing them to vaporize at 4–25 °C and diffuse rapidly into the aqueous phase. The increased solubility and mass transfer rate up to threefold compared to atmospheric conditions result in a more uniform and intense flavor profile while preserving protein structure.
Science
Primary Reaction
Mass transfer of volatile aromatics into food matrix under reduced pressure
Sensory Profile
Aroma ()
floralcitrusyherbalwoodyspicyearthyfreshbrightpungentdelicate