RDA / velocity
% Used/5 coil/ Clapton w/55
Steep time-2 weeks wicking/full
Mouth Feel - light on the tongue smooth no throat hit slightly creamy icing texture and moderately dense
Flavor Properties - sweet and sugary as far as cupcake not really getting a lot of cake
Relatable Flavors - taste like imitation maple syrup or kind of like eating a vanilla milkshake that has melted
Off Flavors - kind of a greasy flavor but I kind of like it
Position in the recipe - figured make a fairly good base note or accent flavor
Pairings - should pear nice with other cakes and sweet fruits I also think may go well with custards and ice creams
Do you get any maple from it?
I get some slight maple syrupy taste from it. Mixed it at 4% 70/30. Let me test it again and review my notes when I get home from work to confirm that it was something like maple I was tasting.
At 4%, 2 week steep, all I get is maple syrup
I tested it fresh and after a week and was trying to figure out if I was tasting pancake syrup or something. I just found my bottle that's more than three weeks old in my desk at work with just enough to drip some when I get home. I'll report back.
I knew I was tasting syrup!
Good call now that you said something definitely feeling that imitation maple flavor probably didn't pick up on it cuz I've spent way too much time in the great white North also known as Alberta Canada where they take their maple syrup very seriously if you never had a chance the Canadians no their maple syrup so I have to say imitation maple syrup not true maple syrup
I actually just put a juice to rest (steep) yesterday that included this flavor. It's a coconut...cake...sort of profile. Pretty decent as of right now, but I'm gonna give it a week at least.
Cupcake batter is a good base for fruits, too. Raspberry, blueberry, Apple. I've made small batches experimenting with most of my fruit flavors and most have played nicely with it (at around 1-2% depending on the fruit).
How many decibels?