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@kopiert Si senor , cooking it's a good start (always having mind the potency of the flavours). A flavor of company A from company B could be extremely different in potency. That was the reason that drive me to create separate single ingredient bases in order to find out the % that was the best for me. From there it's just a matter of cooking actually. We know that apples match well with cinnamon and creams...

Hello Friend.

having completed about 200 tests , i can say that all methods circulating around are true but not in full extend.

It's very important what type of flavor you wish to enhance with vanillin , vinegar , saline , citric acid , etc... 

The same ingredient does not react the same way with all the flavors.

This require a bit of experimentation but a general rule i've found is that we are very close to cooking. If something
works as a combination in cooking it's very possible to work with flavors as well.

Hehe , i always thought how bad this pita gyros will smell.
qsplan , if you have a boiler in your basement it's good to put the liquids 1 to 1.5 metres from it. Tell me the result

It's actually more convenient if you think about it. I've bought 30 glass jars of 100ml and i've created 50 different bases(with 10-15% flavors) sometime ago. When i'm in the mood for experimentation i create tiny batches of 2-3ml and i instantly vape them to see what happens. It was a way to cut the waiting for the juices to steep. Not a general rule but helps with the flavors profiling a lot. Otherwise you have to wait all the time to get the fruits of your efforts. 


Then when i finalize the recipe i record the base and the percentage of it i used on my recipe. I don't know but this works easier for me. 



Concerning Pita Gyros recipe i hope i will invent it earlier than qsplan so i will become instantly a millionaire

I've used various lairey , inawera , fa , tpa maybe i have to bring it down a bit. As i've mentioned before i don't mix
the flavors together from the start. I'm creating a base usually first with the main ingredient of the recipe , i steep it
to smooth it and then mix the other bases. Even after steeping coconut brings me a very intense aroma and kills my recipe.

Seeing the percentage you use i should go far lower. My base was 8-10% , i will add more PG and VG and bring it to 3-4%
i guess to see what happens.

Tom , this is another good think creating bases in their own. If you go high you may easily downgrade the
concentration and not throw away the base. Sorry forgot to mention that in earlier post.

Hello guys

this was a test learned from my time working next to a chef de cuisine and also from my grandmother when i was a student. They were always telling me that if you put all the ingredients of a recipe within the pot it's very possible for some stronger flavors than others to mask the whole result. Personally i follow that in my cooking and actually we all do that:)

E.g. when we make bolognesse sauce , we first wet and dry the onions with olive oil , a bit later we add the garlic so it would be burned but also to keep it less cooked than onions and finally we add mince meat that combines the flavor with its own juices. Finally we spice it up with basil , pepper and salt so the juice gets a balanced distribution of flavors.

I believe mixing flavors is the same think. In my early days i've noticed that mixing together flavors from the start had a very bad result so i tried smoothing some strong flavors with extra steeping from the start and then mixing the bases i've created to achieve more flavors to appear.

I don't believe its a rule that applies everywhere , it's an ad hoc method if you want to mix many flavors together and make them appear in the finally recipe.

Tom , @kopiert , sorry for the cooking example Not a recipe to follow...