Description
Vacuum distillation is a modernist technique that lowers the boiling point of liquids by reducing ambient pressure, enabling extraction of volatile flavor compounds at temperatures that preserve their integrity.
Technical
By reducing the external pressure to 10–50 mbar, the vapor pressure of the liquid is lowered, allowing it to evaporate at 40–80 °C. The process separates compounds based on volatility, with low‑boiling constituents collected first. Precise control of pressure and temperature is essential to avoid thermal degradation or incomplete separation.
Science
Primary Reaction
Vaporization of volatile compounds under reduced pressure
Sensory Profile
Aroma ()
floralcitrusyherbalfreshbrightearthyspicywoodymedicinalzesty