Science
Primary Reaction
Separation of volatile compounds by reduced pressure
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Sensory Profile
Wine Analogy
Like comparing a fine aged cognac to its base wine
Coffee Analogy
Similar to the relationship between cold brew concentrate and regular coffee
Perfume Analogy
Comparable to an absolute versus an essential oil in perfumery
Molecular Pairing
Key Compounds Produced
LimoneneLinaloolGeraniolEugenolVanillin