Some flavors are “dry”and some are “juicy”. Does anyone know why? Do they share a common chemical that causes salivation? I am equally interested in how dry works but frankly juicy is more useful just now.
I also have no idea, but I can add another one:
FA Fuji is also very juicy.
I must not understand what you guys mean by juicy, because FA Fuji, while I find tastes delicious, I also think is a harsh throat hit.
That one is dry as fuck to me.
Never tried pear knowingly, and cactus is cactus. But Fuji reminds me of champagne it's so dry.
Interesting. I just ordered pear (tpa) just because I thought a sour apple/watermelon/pear combo would be interesting. How much pear would you recommend to “bond” other flavors as you say?
You're asking the wrong person here lol, never used any pear concentrates. I will be getting one on my next order.
But if it's tpa? Probably around 3% to start, adjusting for how much you want it to be in the recipe. I believe the pear in the title is FA which can be used under 1% so it doesn't impart taste. But if you want to use one and taste it? I'm not sure. But I do think that watermelon will be your biggest challenge!
It has a lot to do with the acidity of the flavor and the potency you use it at. I've found pear to be a great binding agent for other flavors even if it doesn't fit in the recipe, like strawberry milkshake or banana creme. it seems to pull out the other flavors without taking anything away from whats intended. I haven't used cactus so i can't say anything to that regard. But just a pear flavor is kinda stale unless you add some fun to it.
you should really try cactus. here's a very simple winner called prickly victory by u/hashslingingslashur
(INW) Cactus 1%
(CAP) Sweet Guava 4%
don't let the low percentages fool you. you won't regret making this recipe
Here is a link to a patent for several glycerol-based flavor enhancing agent transporters (in much the same way as natural fats and sugars do). The patent is for enhancing mouthfeel, etc, for flavors where it is not desirable to have 'dairy' qualities. That's the gist...