Description
Wild‑herb infusion is a thermal extraction process that transfers lipophilic flavor compounds from plant material into a liquid medium.
Technical
Heat causes terpenes, phenolics, and other lipophilic aromatics to solubilize and diffuse into the liquid. At 70–90 °C extraction is maximized, but temperatures above 100 °C volatilize aromatics and promote oxidation. Prolonged heating beyond 45 min releases tannins, imparting bitterness.
Science
Primary Reaction
Extraction of lipophilic flavor compounds via heat‑induced solubilization and diffusion
Sensory Profile
Aroma ()
herbaceousfloralearthygreenspicywoodymedicinalcitrusypineyminty