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Scratch Production Flavors

EarnestAccord

Bronze Contributor
Member For 4 Years
This is a pretty broad brush question, but from each concentrate vendor, do you think there are the foundational flavors?
Essentially do flavor vendors have a set foundation of flavors(that they retail) that are then combined and sold as another concentrate flavoring sold separately. Obvious example being a Strawberry's & Cream. Where Strawberry and maybe a trinity of Cream & Vanilla base notes, available seperately, are then used to create a "recipe" of sorts single concentrate. I dont know If I'm making sense..?
I'm just a "from-scratch" kinda person and have started to wonder, as I'm perusing all the vendors, what flavors carry novel esters and which are just blends.
 

EarnestAccord

Bronze Contributor
Member For 4 Years
Oooh.. That board is interesting.. A little more reductionist than I Was thinking though. Another example would be TFA's French Vanilla Creme, is it really just their French Vanilla + one of their cream flavors say DX Bavarian Cream and/or Whipped Ceam?
 

SailCat

Silver Contributor
Member For 5 Years
Oooh.. That board is interesting.. A little more reductionist than I Was thinking though. Another example would be TFA's French Vanilla Creme, is it really just their French Vanilla + one of their cream flavors say DX Bavarian Cream and/or Whipped Ceam?

Regarding your question, I haven't the foggiest. Perhaps someone more knowledgeable (which would be the majority of the DIY community), will comment.

With regard to the thread (lead, incidentally, by AB Dada), it is primarily devoted to breaking down the molecular makeup of flavorings, then rebuilding them by combining flavor molecules. The allure of doing so was briefly tempting but DIY in and of itself is sufficiently multi-faceted for my puny pea brain. I'm sticking with flavoring from professional flavorists, augmented on occasion by a few of those chems from TPA.
 

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