Description
Sous‑vide aromatics infusion extracts volatile aromatic compounds into protein foods using controlled low‑temperature water baths.
Technical
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.
Science
Primary Reaction
Protein denaturation and aromatic compound diffusion
Sensory Profile
Aroma ()
floralherbalcitrusyspicywoodyearthyvanilla-likeclove-likerosemary-likethyme-like