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The enfleurage fragrance extraction method is one of the oldest. It is also highly inefficient and costly but was the sole method of extracting the fragrant compounds in delicate flowers such as jasmine and tuberose, which would be destroyed or denatured by the high temperatures required by methods of fragrance extraction such as steam distillation.
Maceration is also used as a means of extracting essential oils. [5] In this process, used, for example, to extract the onion, garlic, wintergreen and bitter almond essential oil, the plant material is macerated in warm water to release the volatile compounds in the plant.
The water collected from the condensate, which retains some of the fragrant compounds and oils from the raw material, is called hydrosol and is sometimes sold for consumer and commercial use. This method is most commonly used for fresh plant materials such as flowers, leaves, and stems. Popular hydrosols are rose water, lavender water, and ...
Maceration of dried fruit in rum and apple juice. Maceration is the process of preparing foods through the softening or breaking into pieces using a liquid. Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food, or absorb the flavor of the liquid into the food. [1]
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid.
Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin that is kept constantly wet; Maceration, in poultry farming, a method of chick culling
Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate virtually any known herb.
The process can also be applied to meats and vegetables to prepare bouillon or stock, [3] though the term is typically only used to describe boiled plant extracts, usually for medicinal or scientific purposes. [citation needed] Decoction is also the name for the resulting liquid.