What You Need to Know
During oil infusion, lipophilic terpenes and aromatic compounds dissolve into the oil, while the heat initiates Maillard reactions between amino acids and reducing sugars, producing melanoidins and caramelized sugars that give the paste its nutty, roasted character. The subsequent simmering phase allows volatile aldehydes and phenolics to equilibrate, ensuring a homogeneous paste and preventing phase separation.
The Science
Primary Reaction
Oil infusion and Maillard reaction