So, i recently found this list https://shop.perfumersapprentice.com/specsheetlist.aspx
I dont have any deep knowledge in chemistry, flavoring area. But all those different components (malthol, Linalyl acetate, Ethyl Alcohol and so on) should all have meaning when it comes down to making great recipe since you need and want to know what exactly are you doing.
What articles or even books one can read in order to cover this area of knowledge? I know, flavoring chemistry is huge deal and i will not get any great understanding of it after reading few things here and there.
Im perceiving a goal of making complex, all around well build mixes, where all components complement each other. I dont want to throw different percentages with hope to get only one or two of 20 batches good. But, maybe it is the only way to work out great recipes? Im fairly new to DIY stuff and all i`ve been doing lately is exactly this. I know, it all comes down to experience also. I want to understand, why it is good to add only 2% of Bav Cream(or any other aroma) in one recipe, and adding it in other recipe will completely ruin everything.
Maybe im just overcomplicating things.
You're over complicating a little bit that's not a bad thing.
I haven't been on there much but /r/deeper_diy might be useful
Ive read pretty much all of /r/deeper_diy Very useful information there indeed. But i want more of systemized fundamental understanding. Let me explain my thought process: i`ve been trying lately to mix TPA berry crunch with double chocolate. I wanted to get some fruit cereal stuff with chocolate notes. This is what i got:
-Berry Crunch (TPA) 7
-Cotton Candy (TPA) 1
-Double Chocolate (Clear) (TPA) 6
-Fruit Circles (TPA) 2
-Graham Cracker (Clear) (TPA) 3
I used Berry Crunch with Fruit Circles at those % and it was somehow fine. 3% of Fruit Circles was too much of "lemony" feeling, so i dropped it down to 2. As i wanted that chocolate note I added only 5% because it was enough chocolate for me when i made simple chocolate milk mix back ago. But in that cereal mix i cannot feel any chocolate at all. Even at higher concentration. Why does something cancel out it completely? Is there a problem with TPA double chocolate? Or i need something complement chocolate in order to push it through berries? For that reason i added Cotton Candy, but it seems like it did nothing at all. Maybe sweetener can help? But i dont want this recipe to be super sweet.
In previous versions of this recipe i added TPA Dairy Milk, but it did nothing but muted everything a little. I dont understand why.
I personally get enough chocolate at 3% and berry crunch is strong at 5%. In my experience, the ratios are more important that individual percentages within reason. I would try double chocolate at 3% and berry crunch at 5% with some light supporting fruit flavors and maybe some additional acetyl pyrazine to bring out the graininess. The higher the percentages you go, the more likely you will get to muting flavors and that maybe be why you can't taste the chocolate. Play around with the ratios of just those two flavors until you find the sweet spot, then add those supporting flavors.
So, it is much more efficient to go like this: i.e. I want to make some orange cream and chocolate. Since orange is going to be main note I should mix it solo first in order to get nice monoflavor batch. I should start from like 3 or 4% and build it up to 10+ for example. Than I will get right % when it is not too light or harsh. Than I add chocolate. I will eventually get okay ratio (2:1 or 3:2, doesnt matter).
After that first stage i add different things like more cream or vanilla... Seems like i can even tweak original ratio if i need to.
But, here is the thing. Like you sad, I should get first simple mix great and than make it more complex. But how do i find those initial components? It seems like if I want to make cereal mix should I get that cereal part great first than work on that second part of the mix.
In the end maybe i will get same result.
Never thought of this method actually. It seems like much more efficient than i`m used to do. Thanks for an advice!
Are you asking for flavor creation from scratch or are you looking for guidance how to blend premade flavors? I think both has a lot to do with trial and error and to have a good picture of all the things you are mixing together.
Here are some books, although I think this probably too much information and it's questionable how much reading them helps you:
https://www.amazon.com/dp/1932633723/
https://www.amazon.com/dp/0470551305/
https://www.amazon.com/dp/3527314067/
https://www.amazon.com/dp/364208043X/