Now I'm trying to find more info on what flavor molecules go well together! Like pear and banana enhance each other etc. If anyone has any info on this I would love to see it. I found this while looking, it has some pretty interesting flavor pairings which I imagine would make some unique tasting juice. http://blog.khymos.org/molecular-gastronomy/flavor-pairing/
Edit: This link http://www.thegoodscentscompany.com/ (taken from the previous article I linked) looks to be more helpful. It says you can also search multiple ingredients to find matching volatile compounds between them. I haven't tried yet so no crucifixions if it doesn't work.
This is what I was hoping would happen by positing this.
Thinking about what flavors go together is obviously important, but thinking about what constituent molecules go together, could lead to amazing pairings that you would never even think of (and may not even taste like any of the individual flavors added).
I agree I've thought about that for awhile, and done a little research, but it's been hard for me find any sort of guide that just lays it out for you. We need to compile as many resources as we can to get something useful out of it. That link I posted looks like it may be a good start.
Damn. Now I really want a banana.
Cavendish or Gros Michel?
Gros Michel, preferably. Maybe we can mix them together and see what it tastes like. Add a little TFA honey for good measure.