I am trying to find out how the overall taste of a recipe changes with the addition of A.P. (Acetyl Pyrazine), particularly in non-tobacco recipes.
Please could you share your experiences of this molecule and how it changes the taste of your recipe.
Ideally a comparison of the exact same recipe with the exception of one having A.P. and one not.
For example:
TFA Vanilla Cupcake 3.6%
FA Fresh Cream 1%
TFA Strawberry (ripe) 5%
TFA Toasted Marshmallow 1%
TFA Vanilla Swirl 1%
Recipe B
TFA Vanilla Cupcake 3.6%
FA Fresh Cream 1%
TFA Strawberry (ripe) 5%
TFA Toasted Marshmallow 1%
TFA Vanilla Swirl 1%
TFA A.P. 0.6%
All input greatly appreciated.
Please could you share your experiences of this molecule and how it changes the taste of your recipe.
Ideally a comparison of the exact same recipe with the exception of one having A.P. and one not.
For example:
Recipe A TFA Vanilla Cupcake 3.6%
FA Fresh Cream 1%
TFA Strawberry (ripe) 5%
TFA Toasted Marshmallow 1%
TFA Vanilla Swirl 1%
Recipe B
TFA Vanilla Cupcake 3.6%
FA Fresh Cream 1%
TFA Strawberry (ripe) 5%
TFA Toasted Marshmallow 1%
TFA Vanilla Swirl 1%
TFA A.P. 0.6%
All input greatly appreciated.
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