But it works different with Capella for example and they also taste so very different for the same reasons they work different. And there is no limit to the number of flavors you can use as long as you can convince them to harmonize.
This makes sense especially about how vendors come here and find recipes. It sure does boil down to chemistry. I read somewhere about food chemistry and how flavors are made and I thought I was back in an organic chem lecture....
Could you elaborate about Capella flavors and how they work different? I want to make sure I understand because I am using more of their flavorings. TIA