Nitrogen cavitation is a scientific method used to disrupt the structure of cells. However, it can also be used for more sybaritic applications. In cooking, nitrogen cavitation can be used to infuse the flavor of aromatic compounds into another food or liquid. Think infused vodkas or rapid-marinated steak. In science labs nitrogen cavitation is done in what is termed a nitrogen bomb. For food, an easy and relatively cheap substitute is a whipped cream whipper and N2O chargers.
Other flavors that I experimented with were grated ginger, olives, mango, blackberries (put in the blender for increased surface area), and last but not least, bacon: