Given the background description of some cooking related query, summarize the question into a title
Q: I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? According to the article, since the frying environment is under a vacuum, this allows food to reach a fried state at ~130 C (normal atmospheric frying is ~170 C).
A:
What makes vacuum fried food retain and concentrate the food's flavor?