Oil temperature for flavor extraction?

A little context:
I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I add dried chili flakes into the flavored oil. I have used canola and grapeseed oil.

Questions:

Is there an ideal temperature to best extract flavors/fragrances from spices (for example from cumin seeds or star anise) into the oil?
Do the flavor compounds deteriorate with prolonged cook times even if oil temp is kept below the smoke point? For example, how does the oil change when kept at 250 degrees Fahrenheit for 1 hour vs. 2 hours?

Best Answer

Depends on the oil, when we infuse like to think of it as steeping not boiling or heating to the point of just below the smoke point as the spices will cook and not infuse, some will also become bitter. I also suggest you put your chilis in all at once or toward the end of the infusion process if you are layering the flavor or want a less intense flavor. Also are your oils for dressings or for cooking? If they are for dressings they will keep their integrity when your process is finished, heating or cooking the oil will alter the taste you may be aiming for. Two different animals. Lastly I personally prefer grape seed or light olive oil for infusing.

Cheers!

EDG

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Quick Answer about "Oil temperature for flavor extraction?"

This is usually around 131°F to 160°F (55°C to 71.1°C) for vinegar, water or alcohol and 149°F to 176°F (65°C to 80°C) for oils. The temperature used affects the flavor profile of the infusion as different flavors are extracted more quickly from the flavoring agents at different temperatures.

What temperature is oil at extraction?

In the heating ring temperature range tested (60\u2013160 \xb0C), higher oil extraction yields were obtained in the 80\u2013120 \xb0C range, with the highest values of 53\u201355 and 47% (wt/wt) attained at 80 \xb0C for crude oil and clarified oil, respectively.

How does temperature affect oil extraction?

When using ethanol as the solvent, the amount of extracted oil increased around 3% by increasing the extraction temperature from 70-80 \xb0C. Extraction at boiling point (around 80 \xb0C) gives about 8% of oil, 3% higher than at 70 \xb0C. However extraction at 90 \xb0C temperature gives 6% of oil yield.

How do you extract flavored spices?

The first method of extracting flavour from your whole spices involves toasting and grinding. To toast whole spices, pour them into a cold frying pan (a pre-heated frying pan will burn them quickly). Turn the heat to medium or medium low and just start warming them gently, giving them a toss every minute or so.

How do you extract flavor from herbs and spices?

To hurry things along, crack spices or bruise herb leaves before dousing them in vinegar. This frees their flavors from the cell structures. You might also heat the vinegar to the temperature of a hot bath before pouring it over the fruit, herbs, or spices.

Differences between Flavor Oils, Extracts, Concentrates, \u0026 Powders

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