What You Need to Know
At 55–65 °C the protein matrix undergoes partial denaturation, exposing binding sites for aromatic molecules while preserving delicate volatiles. Diffusion of essential oils and phenolic compounds into the protein core follows Fickian kinetics, with rates increasing with temperature and protein thickness. The balance of temperature and time maximizes flavor extraction while preventing coagulation and bacterial growth.
The Science
Primary Reaction
Protein denaturation and aromatic compound diffusion