I've not had that issue with strawberry ripe at all.

Strawberry Ripe has a crap ton of maltol in it. Add it to any other concentrate that has maltol and the combo erases other "minor" flavors.

Alot of my juices that I feel certain flavors don't steep well in I'll write the MG of the flavor I want to add in it and simply add it after steep. I also do this with additives.

This led to me steeping it without nicotine and adding it after. The juice barely changes color this way.

What if you mix up the rest, let it steep, and just add the strawberry prior to using it?

I've never experienced this from strawberry ripe. If anything, CAP sweet strawberry seems to do what you're describing in my mixes, I can't figure out something useful for that flavor for the life of me.

This isn't really relating to the post, but I just spilled about 50 mls of strawberry ripe on my carpet 10 minutes ago.

I've only used it 2-4% as a red-sweetener, following other's recipes like Cereal Milk for the Children. I've noticed an edge developing after a week or so, not familiar with 2+ weeks (guess that means I should make bigger batches)

The edge works in context but I prefer a rounder final profile too. I like FA strawberry's background and high notes 1-4%

I'd be glad to take it off your hands =)

I love it. I use it at 5% or less though. Maybe you're using too high of a percentage?

Thanks for the feedback everyone! Taking /u/abdada suggestion I set out to compile the component list for a recipe that suffers particularly bad from fade and harshness with (RIPE):

Strawberry Ripe (TFA) 6.00%

Bavarian Cream (TFA) 1.50%

Sweet Cream (TFA) 1.50%

Fresh Cream (FA) 1.50%

Meringue (FA) 1.50%

Vanillin (TFA) 1.00%

I got as far as gathering the components for TPA:

--TFA Strawberry (Ripe)--

Propylene Glycol 57-55-6 >= 10%

Butyrate <2-methyl-, ethyl-> 7452-79-1 >= 1% and < 10%

Butyrate <ethyl-> 105-54-4 >= 1% and < 10%

Pineapple ketone 3658-77-3 >= 1% and < 10%

Maltol 118-71-8 >= 1% and < 10%

Butanoic acid, 2-methyl- 116-53-0 < .5%

3-Hexen-1-ol, (Z)- 928-96-1 < .5%

Hex-(3Z)-enyl acetate 3681-71-8 < .5%

Butanoate <butyl-> 109-21-7 < .5%

ethyl caproate 123-66-0 < .5%

--Bavarian Cream--

Ethyl Vanillin 121-32-4 >= 10%

Vanillin 121-33-5 >= 10%

Ethyl Maltol 11/8/4940 >= 10%

Cyclotene/Corylone 765-70-8 >= 1% and < 10%

Veratraldehyde 120-14-9 >= 1% and < 10%

Guaethol <propenyl-> 94-86-0 < 1%

Coumarin <3,4-dihydro-> 119-84-6 < .5%

Acetoin 513-86-0 < .5%

--Sweet Cream--

Propylene Glycol 57-55-6 >= 10%

Butyric acid 107-92-6 < 1%

Vanillin 121-33-5 >= 1% and < 10%

Acetoin 513-86-0 < 1%

Octalactone <gamma-> 104-50-7 < .5%

Unfortunately I cannot find the MSDS lists for any of Flavourart. In what I have for TPA I see instances of ethyl maltol and vanillin repeating, I will completely omit adding vanillin if I mix this again, but from what I have there are no redundant instances of maltol.

Anyone know where to get the MSDSs for Flavourart? I will compile all info and do a detailed post if anyone can point me in the right direction.

Thanks and much love DIY_Fam

edit: formatting and 4th grade level grammar.

My strawberry ripe cream recipe. Have heat steeped and have let it steep for several weeks. It does not lose its flavor and has more a nesquick strawberry milk flavor. If you want to use it the recipe is all TFA flavors. Strawberry Ripe-9% Sweet Cream-3% Cotton Candy-1% Bavarian Cream-1% Added note it also taste really good if you add 2% Blueberry Wild (TFA). Hope you enjoy the recipe, hope it helps. Sorry I'm on mobile and do not know how to format the recipe right on mobile.

Just a thought. Could you work out the ratios of the juice that you'd like to make (the strawberry and cream, then mix the juice WITHOUT the strawberry in it, age it for about 2 weeks then before you go to use it mix in the strawberry fresh. would that work?