Description
Low‑temperature oil infusion extracts delicate herb and citrus flavors into oil at 60–80 °C without oxidation.
Technical
The process relies on the solubility of lipophilic compounds—terpenes, phenolics, and essential oils—in edible oil. By maintaining temperatures below the oil’s oxidation threshold, chefs preserve volatile aromatics while achieving efficient flavor transfer, a principle widely adopted in modernist and haute‑cuisine kitchens.
Science
Primary Reaction
Solubilization of lipophilic flavor compounds from plant material into oil via heat‑assisted diffusion
Sensory Profile
Aroma ()
herbaceousfloralcitrusynuttysmokyearthypineyfreshmintyspicy