Description
A low‑temperature vacuum‑sealed infusion that extracts herb aromatics while preserving delicate flavors.
Technical
At 55–60 °C the diffusion of volatile oils, polyphenols and flavonoids into the liquid is maximized while oxidative degradation is minimized by vacuum sealing. Temperatures above 70 °C accelerate terpene volatilization and promote phenolic bitterness, and prolonged heating (>6 h) extracts harsher alkaloids and tannins. The controlled environment maintains essential‑oil‑binding proteins, preserving flavor intensity.
Science
Primary Reaction
thermal diffusion/extraction of volatile oils and polyphenols under vacuum
Sensory Profile
Aroma ()
herbaceousfreshcitrusyfloralgreenearthypineymintyspicywoody