Description
Cryogenic flavor extraction freezes herbs at ultra‑low temperatures to preserve volatile terpenes during milling.
Technical
The process relies on rapid flash‑freezing with liquid nitrogen to lock in terpenes and other aroma compounds that would otherwise volatilize or oxidize during conventional heating. Cryogenic milling at –150 °C to –180 °C breaks the frozen matrix into fine particles (<200 µm), allowing controlled sublimation of volatiles while minimizing thermal degradation. Maintaining temperatures below –120 °C throughout prevents rapid sublimation and preserves the delicate flavor profile of herbs and citrus peels.
Science
Primary Reaction
Freezing and controlled sublimation of volatile terpenes
Sensory Profile
Aroma ()
freshcitrusherbalintensecleanvibrantcrispsharpbotanicalethereal