I recently mixed up a 3 ingredient citrus recipe that is absolutely fantastic but even at 20%, 15%, 10%, the flavor profile remains the same but the flavor "volume" or "decibel level" never quite hits super juicy levels. I remember juices like "Monster Melons - Cuttwood" that seem so be eye-burning-ly strong.
Here's what I've gathered from the side bar.
Koolada- Not sure what it is but it seems to give fruits a nice little cooling kick which can increase overall juiciness and flavor profile.
Lemon Juice- Basically adding real citric acid to a mix can increase the acidity and give a mix a more sour profile which causes the mouth to water and therefore giving the feeling of juiciness.
Citric Acid - See Lemon Juice
Vinegar???-Seen it before, but I haven't seen it used with fruit. It would although boost acidity.
-Sour enhancers- Basically make the mix more sour and can help citrus notes come out.
What has been your experience?
Koolada is just cold. Like menthol without the mint. Think a chilled juice or something. Use care so you don't overdo it, unless you like that sort of thing.
I don't have experience with it, but people will likely recommend INW Kactus for that juicy wet mouthfeel. Small percentage of course.
How about share this delicious recipe? Good luck bud!
Cactus INW! And possibly 1-2% sweet cucumber CaP! The INW is juicy as hell man. I throw .2-.3% in TOPS maybe even less in anything I want to make juicy. Anything above that is overbearing, unless you want a cactus flavor. Very weird favor.
Try using 0.25% - 0.5% of anise flavor (the percentage) is related to the potency of the flavor. I'll try 0.25% inawera or 0.5% fa
Anise tastes like anus. I can't do it. Licorice and those candies at Indian restaurants make me throw up everywhere. Thank you for your suggestion but I am too weak sir...too weak!
At this concentration i don't think that you will get anything from the flavor. Just a bit help in enhancing/boosting the base ingredients. But if you dislike it that much i guess it doesn't worth the risk:)
I haven't had much luck with sour (which is mostly citric or malic from what i recall), but INW Cactus is a life changer in fruits. Koolada is works well in some recipes but not others. The thing with Cactus is that you don't need much (like 0.5%) and it takes a day or two to get rid of the perfume taste.
I enjoy your thinking, but let's get lateral.
Citrus is naturally already acidic. The brain tastes lemon, lime, and to some extent orange and expect that. Instead of trying to amplify the citrus, build complimentary flavors around it that will enhance the overall profile. The end users brain will do the rest for you.
Remember - with taste buds, opposites often attract.
I did that. I started with the flavor that I liked: Mango. Then I moved to bolster it with pineapple. After adding some tangerine, the flavor profile was top freaking notch. It just isn't quite loud enough.
Kinda funny I've only tried Monster Melons once and wasn't super impressed. Might have gotten a dud. Just got some of Nude Nic's 'Citrus Slap' concentrate and I'm pretty much loving it feel like it would be a good addition to any citrus based recipe to give it a nice clean citrus pop. It doesn't really have one overwhelming note in particular... I guess grapefruit maybe if I had to say? Maybe a bit of anise? I'm not sure but it might work for adding 'juicy-ness' to a recipe.