Description
A modernist technique that concentrates aromatic and flavor compounds from herb infusions and other matrices by evaporating water and low‑boiling solvents under reduced pressure at 45–55 °C.
Technical
During rotary evaporation, the solvent is vaporized at a temperature well below its normal boiling point because the reduced pressure lowers the vapor pressure. The vapor is condensed and collected, leaving behind a highly concentrated mixture of terpenes, esters, phenols, and color pigments. The gentle temperature and nitrogen purge prevent oxidation and thermal degradation of heat‑sensitive molecules.
Science
Primary Reaction
Solvent evaporation under reduced pressure
Sensory Profile
Aroma ()
fragrantintenseherbalsweetcomplexfloralearthy
Origin & History
Civilization