Let us know what you discover. We've talked about the flavor molecules here a few times (don't have the threads handy) but not too much info.
Yeah, i searched and only found 3-4 threads and not a lot of info. I'll be googling the net next.
I did drop an email to PA asking about the concentration level of the molecules. Linda called within 5 minutes... holy crap. Now THAT'S whatcha call good customer service. Anyway, she said they are fairly diluted and can be treated like most flavorings.
I still have about 40ish flavors to experiment with but when i get around to the PA flavors and molecules (not included in the 40 i'm testing now) i'm just going to take a 40 rack of test tubes, each containg a sample of the same recipe. Then i'll add 1% of the different molecules to individual samples and see how each molecule affects that particular recipe. Once i have some winners i'll repeat this process with the new recipe seeing which combo of molecules gives the best results for each of my recipes. Hopefully this will yeid some unique and complex recipes. It's just going to take some serious time. Got another order of lab gear on the way so soon i'll be able to work on around 120 samples at a time.
OT: btw, just got my faeries finest in and the tangerine smells and tastes like fresh fruit ripped apart under you nose. The strawberry smells orgasmic although i havent sampled it yet.
These can be intimidating to work with. Since ordering mine, they are something that takes some work. It's not like flavors where you can mix 20% and adjust. In a lot of cases, 1 drop of something in 10ml of juice is all it takes to either add flavor or screw it up. They are very potent.
Thanks for that tip. I'll definitely keep that in mind and start very small, maybe 0.1%. This is where my new pipettes metered down to 1/100th ml will shine. Heh, i'm having too much fun with this stuff.