What percentage did you use the tpa Pear at? I find it quite harsh above low percentages until it has steeped for quite a while.
One thing you might find useful is making up small test batches of individual flavors at varying percentages (you can get an idea of what reasonable starting points are from recipe databases like this one:
(TPA) Pear .) Then try them when they are fresh, after a day, after
three days, after a week, and then occasionally after that to see how they steep.
That way when you taste a recipe you’ll have a pretty good idea what’s causing what in it.