Mr Ripple
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- Jun 2, 2017
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Thread created for notes purposes and to track progress for getting to the bottom of the Cherry enigma.
I'm going to pick up all the different cherry flavourings i feel have potential or deserve a place and add some notes on them.
At this stage I'm going to group them into three different categories that i know of unless i come accross more during testing.
Medicinal
Almondy
Fruity
The following is an extract from an article i found which goes some way to explain why there are almondy tasting Cherries out there and should help me winkle out some of that almond taste so the fruit can come through.
"""Food flavors develop in two ways. The first is when someone develops a chemical compound and thinks, “Gee, this tastes like cherry.” The second, more common method, is that a chemist creates a profile of a fruit and reverse-engineers a flavor based on that data""""
Light bulb moment maybe....?.?.?.?.?.?
"""The European interpretation of cherry flavor is different than the American one. The American perception of cherry is more like bitter almond. In Europe, “cherry” is fruitier and less harsh"""
Obviously the end result is to extract the fruit and avoid the almond and medicinal notes..........
More to follow.............
Curious (Miraculin) research needed as concept is interesting.
BlackBerry
Unsweetened Chocolate
Rasberry
Rainier
I'm going to pick up all the different cherry flavourings i feel have potential or deserve a place and add some notes on them.
At this stage I'm going to group them into three different categories that i know of unless i come accross more during testing.
Medicinal
Almondy
Fruity
The following is an extract from an article i found which goes some way to explain why there are almondy tasting Cherries out there and should help me winkle out some of that almond taste so the fruit can come through.
"""Food flavors develop in two ways. The first is when someone develops a chemical compound and thinks, “Gee, this tastes like cherry.” The second, more common method, is that a chemist creates a profile of a fruit and reverse-engineers a flavor based on that data""""
Light bulb moment maybe....?.?.?.?.?.?
"""The European interpretation of cherry flavor is different than the American one. The American perception of cherry is more like bitter almond. In Europe, “cherry” is fruitier and less harsh"""
Obviously the end result is to extract the fruit and avoid the almond and medicinal notes..........
More to follow.............
Curious (Miraculin) research needed as concept is interesting.
BlackBerry
Unsweetened Chocolate
Rasberry
Rainier
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