Description
Cryogenic grinding of frozen herbs uses liquid nitrogen to produce a fine, aroma‑rich powder while preserving volatile compounds.
Technical
The sub‑−150 °C environment halts enzymatic oxidation and preserves terpenoid aromatics. Mechanical shear at cryogenic temperatures fractures cell walls, releasing essential oils without generating heat that would degrade heat‑sensitive compounds. The process also reduces polyphenol oxidase activity, maintaining color and antioxidant capacity.
Science
Primary Reaction
Inhibition of polyphenol oxidase activity and mechanical disruption of cell walls
Sensory Profile
Aroma ()
freshintensevolatilebrightherbaceouscrispvibrantpungentsharpinvigorating