Abstract
This chapter discusses the solvent extraction technique along with other concepts and rules that may be relevant to molecular gastronomy. Solvent extraction is used as a means to separate specific compounds from a mixture. Historically, this technique is used in the perfume industry and is known as enfleurage. Delicate aromas from flower petals are extracted at low temperature in animal fat. The fat is subsequently molten and mixed with ethanol. The ethanol is then separated from the fat, and from it the desired flower aroma is extracted. The principle is based on the different affinities that any given molecule has for different solvents. For example, a perfume or a flavor molecule will have affinities for water and vegetable oil, which are usually quite different. The technique of solvent extraction is classically already used in the kitchen—for instance, in the preparation of lobster butter. Solvent extraction techniques can also be used to infuse cheeses and the fat in pâté with flavors.
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