On that note, is there an updated Notes - Additives - Flavor Enhancers post along with percentages? The old post was deleted. Thanks!
trimethyl pyrazine is one the highest naturally occurring compounds in chocolate. It has versatile application for its ability to add a roasted note and is used in many cooked flavors. Most applicable in chocolate, tobacco, coffee, tea, nutty flavors. It has a distinguishable nutty/earthy/cocoa type aroma with a musty/roasted background.
Some rough parts per million numbers
- 1000-1500 ppm for chocolate flavors
- 30-60 ppm tea flavors
- 700-1000 ppm coffee flavors
- 500-1500 ppm nut flavors (particularly peanut) part of the reason why in most peanut flavors you can smell a hint of something chocolate like going on (inw peanuts seems to contain quite a bit of it)
- 500-1000 ppm bread type flavors (could be used as low as 50-200ppm as an enhancer for grain flavor in cereal, for example)
- 50-500 ppm in some dairy applications (cheese/butter), though you will find limited use for this unless you want authentic cheddar cheese
Without using it directly as an additive, its nice to be conscious when combining flavors that share the same compound in high amounts, as well knowing what subtleties a flavor concentrate may bring when it contains a compound you can identify in a high amount.
2-acetyl Pyrazine (acetyl pyrazine)
Roasted/Popcorn type flavor. Little earthy. Similar applications as trimethyl.
- Coffee 200 ppm , Caramel 150 ppm, Chocolate 100 ppm, Tea (no more than 1 drop for this one, around 5-20 ppm max)
- Nut Flavors around 100-300ppm, seeds and bread (for bread crust) ~ 50-100ppm
- Often used in flavoring for Pandan (as high as 1000+ ppm)
- <5ppm some tropical flavors (guava for example)
- cheese/butter < 50ppm
- Corn (like sweet corn/teleos experiment 1 type flavor) ~ 100 ppm
/u/cloney12 posted this last month. The only time I have ever heard of TP. Supposed TFA sells it, but too lazy to look right now...I planned on at least trying it out.
FA Cookie .25%
FA Meringue .75%
FA Custard .5%
CAP Custard 1%
TFA Dragon Fruit .7%
TFA Strawberrry(Ripe) 7%
FA Strawberry 1%
TFA Cheesecake(Graham Crust) 4%
CAP NY Cheese Cake 2%
LO Cream Cheese Icing .5%
Tetramethyl Pyrazine(10%) PG .25%
TM is dank. Tetra Methyl Pyrazine adds a slight bready, cookie, yeasty, sugary, nutty taste. Not a coil killer either. That recipe is one of my best.
Is steep time similar to AP?
Haven't done independent testing on steep time in regards to TP so I'm not entirely sure. I've only used it with desert flavors and steeped for a minimum of 7 days. I can say that I have vaped .33% TP in pure VG with no flavoring and it was fairly prevalent shake and vape.
> Tetramethyl Pyrazine
Huh, there's a TETRAmethyl too? TIL.
TPA trimethyl pyrazine
TPA tetramethyl pyrazine
So far I've discovered this. Flavor profiles.
AP: Roasted, nutty, bready and yeasty, with popcorn and corn chip nuances good for graham gracker flavors (enhancer).
TP: Raw, musty, nutty, potato.
>TP: Raw, musty, nutty, potato.
Doesn't sound appetizing. Thanks!