So i'm embarking on taking one of my favorite reserve flavors and doing a large barrel batch. however, I wanted to make sure my recipe was acetoin free. I replaced my FA flavors with their DX equivalents and noticed a drastic change in vapor production. However, I also replaced my FA VG with Ecigexpress VG.
What would cause such a loss in thick body and creamy texture? Do the handful of Acetoin flavors really add that much body and texture or is it the change in VG brands? If it's the loss of acetoin, what do you DIY people do about that creamy texture? Is there any sly way to emulate it safely?
Try adding some vanilla swirl to the recipe 1-2 % and let it sit for a day. It is the only thing I've found that comes close to mimicking the thickness of the other stuff.
Gamma Nonalactone, Anisyl Alcohol, & Ethyl Butyrate!
I have vanilla swirl. I'll give that a try, i figured it had Acetoin. Also, does Gamma Nonolactone, Anisyl Alcohol, & Ethyl Butyrate have any inherent flavor profiles or are they all for body?
Change in VG would affect your vapor production loss.
Change in diketones would mean losing your thick body & creamy texture/flavour. So you're experiencing two different things.
Well the VG ratio is the same, just a different brand. Would this still be the case?
Change in VG Source would affect your vapor production loss*
It could be sourced from different plants, or it could have been sitting around for a while & absorbed water content from surrounding air.