Maximizing Flavor Potential through Advanced Extraction Techniques

When it comes to creating flavors in foods or drinks, extraction is a familiar concept. There are plenty of extraction techniques that have been used (with varying levels of success) for decades, such as maceration, infusion preparation, or percolation. Now, however, advanced extraction methods offer more efficiency through the extraction process and a better ability to select the exact element of the ingredient for maximizing flavor potential. Advanced extraction techniques often use specialized processes with agents such as microwaves, electric fields, enzymes, and more. Of course, these techniques are often better suited to acquiring certain flavors, so which is best for your project depends on what you need. Here, we’ll give an overview of some of the most valuable advanced extraction techniques for maximizing flavor potential.

Microwave Assisted Extraction (MAE)

Many of us think of microwaves as a place to reheat food, not extract flavors. But microwave energy can heat solvents extremely quickly, which can partition alaytes from the sample matrix into the solvent – in other words, extracting exact flavors using a rapid heat process. Besides the benefit of speed, MAE is also very efficient in the sheer amount of extraction potential. Depending on other factors, MAE allows for the possibility of simultaneously extracting up to 40 samples. That can lead to a pure, strong flavor. The National Library of Medicine explains that, compared to less advanced techniques, “microwave-assisted extraction methods required shorter time, less solvents, provide higher extraction rates and better products with lower costs.”

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Pressurized Liquid Extractions (PLE)

Some flavor extracts do not work as well with MAE, so a pressurized liquid extraction (PLE) may be a better alternative in this case. PLE also uses high temperatures but adds high pressure as a key element of this type of extraction. Also called pressurized fluid extraction or accelerated solvent extraction, PLE is often used for extracting from liquids and results in a liquid that can then be used in a recipe to maximize flavor potential.

Ultrasonic Assisted Extraction (UAE)

For specific plant matrices, MAE and PLE are not as successful in maximizing flavor potential as a very advanced technique called Ultrasonic Assisted Extraction (UAE). Ultrasounds are usually associated with medical appointments, but ultrasound energy can be used in a solvent to extract target compounds from the plant-based ingredient combination. Acoustic disruption affects cells, letting them secrete the desired flavor compound to be extracted. This process is often both rapid and effective when used appropriately.

Pulsed Electric Field Assisted Extraction (PEF)

Best for a solid-liquid extraction, Pulsed Electric Field Assisted Extraction, also called PEF, serves as an alternative to other methods for cell disintegration. This is a non-thermal method, so no heat is involved. This extraction method is highly advanced and can lead to a pure flavor extract, but it is also difficult to perform correctly. Because the technique is so advanced, it is considered a “high intensity” extraction method.

Enzyme-Assisted Extraction (EAE)

Advanced techniques for flavor extractions are constantly refined, and enzyme-assisted extraction (EAE) is one of the earliest and most updated. This is a broad category – there are many different enzymes that interact with different sources of flavor in as many different ways – but in general, EAE works by an enzyme helping to increase plant cell wall permeability so the flavor can be extracted as a compound. Because the enzyme hydrolyzes the cell wall components, a higher yield of the flavorant comes through EAE than other flavor extraction methods. This means that you can maximize flavor potential with plant extracts using EAE – if you know which enzyme to use and how to follow the process for optimal results.

Maximizing Flavor Potential

Each method above depends on various factors for success, but there is a crucial commonality: flavor sources! The best extraction method in the world can be efficient, cost-effective, and more, but still not provide optimal results if the extraction is not from a quality source. If you want the best flavors, you have to start with the best ingredients.

A completely successful extraction requires a quality source of flavor from which you will do the extracting. So, we recommend that you always go to the best source for flavors & extracts. Especially if you are springing for an advanced extraction technique, you have to invest in quality base products at the start to make the foundation of your recipe. Determining quality is not always obvious, but in general, it’s helpful to start with cleanliness. Make sure you can clearly trace the source of the ingredients. Other benchmarks to consider would be that each element is fully non-GMO, TTB compliant, organic certified, and more. The purer and richer you start with an ingredient’s source, the better the extraction will be for maximizing flavor potential.

Layers of Flavor

All of the methods described above are only general overviews for a non-exhaustive list of some advanced extraction methods. Need a certain spice? That’s going to be a different extraction process than for caramel, vanilla, or a plant protein. But you don’t need to carry out advanced flavor creation using extracts all on your own. Qualified flavor engineers can provide extraction consultations and services, so you can discover which advanced extraction technique is best for your project and have a successful extraction process. Get the layers of flavor you want in your recipe with help from experts who can help you use extractions to maximize all the flavor potentials and expressions.