The application of essential oil vapors at the end of vacuum cooling of fresh culinary herbs promotes aromatic recovery.

Link to the article: https://www.mdpi.com/2304-8158/10/3/498

New research shows that treatment with essential oil (EO) vapors at the end of vacuum cooling results in a significant aromatic recovery of the treated products. This article analyzes the treatment of aromatic herbs in detail, but we have also observed this improvement in aromatic quality—and preservation of product freshness—with other products, such as culinary herbs, sprouts (such as spinach), lettuce, and fresh peeled garlic cloves.

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