Flavor Notes – FlavourArt – Banana

A Slightly Green Banana

photo credit: burgerking1975 Banana via photopin (license)

Aromas: Banana, undertone of floral (jasmine/ylang-ylang type), apple, general tropical citrus notes, pear type texture.
FlavourArt Banana (Bano) flavor is a not quite ripe realistic banana type of flavor.  It has a lot of texture to it though, a little bit grainy a little bit dry, but still a smooth recognizable banana flavor. If you’ve ever eaten a banana before it was fully ripened then you will recognize the slight powder texture to the banana taste.  There are strong banana notes to this flavor, but it is not the same as a ripe banana type aroma where you have an almost rotting banana kind of note.  It is lighter and crisper than a ripe banana.

However, if you want to turn this banana into a ripe banana, adding in a small amount of FA Pineapple will work to add that wetter more ripened note.

My recommended percentages range from 0.25% up to 2% depending on how the banana is used in the recipe. Single flavor testing found 1.25% to be my maximum before it went too floral and chemical tasting, however going higher as a main note with other stronger flavors won’t result in the chemical floral tastes, but will keep the banana note from getting lost behind stronger flavors.

Greedy, tasty.

Suggested percentage 2-3%

Recipe 1 -- Simple Cooked Banana

%Flavors (All FA)
1.45Banana
0.15Pineapple
0.20Liquid Amber
0.85Caramel

A little bit of pineapple and a little bit of liquid amber act in this recipe to enhance the ripeness of the banana flavor. If you go to high with either of them you will either get a tropical banana with a back note of fermented,  or just a slightly rotten fermented banana taste, so take it easy even if you tend to have muted tastes.  The caramel acts as the cooked or baked type of flavor since a cooked banana will have that slight burnt sugar taste as it does have a decent sugar content in the real food.

You can also add a bit of FLV sweetness to it, or sucralose if you are so inclined to use a sweetening agent.  For FLV I would go with 0.35% sweetness in this and give it a couple weeks to steep out, as Sweetness gets sweeter with time.  For sucralose, I would suggest using TFA’s since it is less potent and also contains Maltol which will add to the caramel notes in the recipe.  0.5% to 2% would be the range on that sweetener for this recipe, add to your liking.

Recipe 2 -- Banana Nutty Tobacco

%Flavors (All FA)
1.75Banana
0.25Liquid Amber
0.45Royal
0.75Tuscan Reserve
2Soho
0.25Walnut
0.25Almond
0.5Catalan Cream
0.25Meringue

Blending Royal, Tuscan Reserve, and Soho together gives you a nice tobacco note with just enough of that musty leaf note to balance out the sweetness in the rest of the recipe. Tuscan and Soho are both slightly nutty tasting tobaccos as well so they add to the overall nuttiness of the recipe.

For the actual nut flavors Walnut gives a rich deep nut note while Almond balances it with a sweet, vanilla/cherry like aroma for the top notes, it also adds sweetness without being too sweet. If you wanted this recipe to be sweeter swap out almond for Marzipan, you will get the same almond type effect with added sweetness and a touch more creaminess.

Though I add Catalan cream here, just a little bit, to add a smooth creamy note and slightly spicy biscuit note to the tobaccos, giving it more of a dessert tobacco type of feel.  The brightness from the lemon notes that are in Catalan are slight at this percentage, but they work at an almost imperceivable level to add that brightness to the rich tobaccos.

And with Soho and the dessert style tobacco recipe, one must have Meringue. The cereal-creamy-cookie notes just add that something special to the overall taste.

As you can see, these recipes use banana as a main event. This means I use higher amounts.  Using banana as a subtle back note or as a secondary note you would use less of it.  An example of this would be adding a touch (like 0.2%) to a strawberry-kiwi blending. That tiny bit of banana can aid in blending the strawberry kiwi notes together and enhances the overall taste of the pairing without being an obvious flavor in the mix.  Also 0.10% to 0.20% added to melon flavors can also make for some interesting texture with just a hint of something different in the mix aside from the typical melon notes.

Banana as a flavor can work with many things not just adding a full on banana flavor at higher percentages but as a subtle back note or accompanying note to other flavors.  Give Banana a try when you want to try changing up a straight fruit recipe to see what kinds of different textures it can bring out or how it could balance out a wetter, sweeter recipe with it’s slight dryness and grainy texture.

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