Description
Selective dissolution of flavor compounds into liquid matrices.
Technical
Diffusion-driven transfer of non-polar flavor molecules (terpenes, phenolics) from plant matrices into aqueous/alcoholic solvents, facilitated by heat-induced cell wall breakdown.
Culinary Significance
Foundation technique for creating flavored bases in custards, ice creams, and beverages without particulate matter.
Science
Primary Reaction
Solvent extraction of volatile compounds
Parameters
Temperature
75°C optimal
60°C to 85°C range
Time
30-45 minutes
15 minutes – 2 hours
Equipment
Thermometer-controlled bain-marieFine mesh chinoisCheesecloth for clarification