Description
Vacuum distillation reduces the boiling point of liquids, allowing heat‑sensitive compounds to be extracted at low temperatures.
Technical
By lowering the ambient pressure, the vapor pressure of volatile flavor molecules increases, enabling them to vaporize at temperatures as low as 50–80 °C. This preserves terpenes, phenolics, and other thermolabile aromatics that would otherwise degrade. The condensed vapors are collected as a concentrated extract, often in 10–30 minutes.
Science
Primary Reaction
Vaporization of volatile flavor compounds under reduced pressure
Sensory Profile
Aroma ()
fragrantcitrusyfloralherbalsweet
Origin & History
Civilization
Molecular gastronomy pioneers
Era
1990s