Used in 268 recipes at an average of 1.596%.
This flavor is inspired by one of the most glorious things in the existence of aromas, in my opinion . . . old books. What I’m not trying to do: create a vape that tastes like an old book. What I’m trying to do: create a flavor based on the findings of what aromas make up the smell of old books. Scientists have studied the volatile organic compounds (VOC) that combine to create the aromas that people associate with old books. This is intended to be a mélange of those aromas that has tobacco as its foundation with supporting notes from the other aromas.
The following are articles I read dedicated to the fabled old book smell.
From the New York Times Op-Ed page: Some scents add monetary value as well as historical interest. A dictionary owned by Mark Twain still had a distinct aroma of tobacco in its pages. Twain, of course, was an incessant smoker of cigars and pipes. Source: https://www.nytimes.com/2017/03/27/opinion/the-smell-of-old-books.html
From Mental Floss: A combination of grassy notes with a tang of acids and a hint of vanilla over an underlying mustiness” is how an international team of chemists describes the unique odor of old books in a study. Source: http://mentalfloss.com/article/31235/what-causes-old-book-smell#sthash.oyAVEY1V.dpuf
From IFLScience: Compound Chemistry reports that hints of almond are created by benzaldehyde, while vanillin emits notes of vanilla. Sweet smells come from toluene and ethyl benzene, and 2-ethyl hexanol produces a light floral fragrance. Additionally, the book can also retain some odors it has been exposed to during its history, such as smoke, water damage, or pressed flowers between the pages. Source: http://www.iflscience.com/chemistry/where-does-smell-old-books-come/
From Popular Science: The fact that the participants named chocolate wasn’t surprising to the researchers, though the frequency that they identified chocolate and coffee with eau de book was.
“You tend to use familiar associations to describe smells when they are unlabeled,” Bembibre says. “And also, the VOC's of chocolate and coffee seem to be very similar to that of books. But it was still surprising to see that reference come up again and again.”
Bembibre also tested what people thought of the smell of the library at St. Paul’s Cathedral, London, where the researchers gathered many VOC samples. The smells recorded there were as a whole described by participants as woody and smoky more than chocolatey, probably because they were able to see the magnificent wooden surroundings. The library was chosen for a reason; the smell in that library is so famed that it often gets mentioned in guest books, and the curator insists that any conservation methods must preserve the distinct smell. Source: http://www.popsci.com/old-book-smell#page-6
It is with these descriptions that I begin my journey (June 28th, 2017).
Tobacco – I’m going with a mix of FLV Red Burley and FLV Tatanka 2% and 1% respectively
Almond – FA Almond 0.5%
Vanilla – The papacy of vanillas, DIYFS Holy Vanilla 1.5%
Chocolate – JF Milk Chocolate 0.6%
Coffee – FA Up 0.5%
Wood – FA Oak Wood 0.4%
My addition based on personal experience: Fruity/muskiness - FA Fig Fresh 0.5%
This still very much a work in progress. It is delightful as a shake and vape, but I'm eager to see how this changes given a little time to unfold. As this progresses and/or changes, I will add more extensive flavor notes . . . at the time of this writing, I am early in the process (day 2).
Update (July 2nd, 2017):
Addition - added FLV Connecticut Shade at 0.5% . . . it brings in some coffee/cocoa notes and just a hint of leather. It feels like the perfect bookend (don't excuse the pun) to close out this recipe. I think this is now near completion.
Mixed up a 30mL of A Good Book at a ratio of 60vg to 40pg and loaded it in a tank that is somewhere between a very restricted lung hit and MTL.
This is the first of 3 recipes that I will be releasing soon. I was watching Food Network and was inspired by a place in Louisiana named the Creole Creamery. They are known for putting very interesting flavor profiles into ice cream. I went on a search for a few different flavor profiles and I think I have found them.
Each recipe will be based on Indian flavor profiles, and for the most part, also incorporate some florals. I wanted to jump outside my comfort zone here.
This first one is Krishna. This is a Vanilla Ice Cream with toasted almond and fig, with slight honey swirl. This profile is a very common profile in India (from what I have read, and heard while speaking to a few friends that have visited/immigrated from that region) and is a great dessert. Not a very dense dessert, but heavy with flavors and some complexity even with the basic ingredients.
TPA - VBIC/CAP - VC: This is the ice cream base. Gives a creamy ice cream, with a slight thickeness from the vc, which adds a little more vanilla here.
TPA - Toasted Almond: I tried FA - Almond first, and then adding some sort of "toasted" feel to it, including a little pie crust and such (wanted to create the toasted feel on my own) and after a few tries, realized I should just see what Toasted Almond did. I started around 1.5% but it was very muted, especiallly with the Honey Bee in the mix. Started to shine around 2.4% and then I landed with the % I'm at now. Great toasted almond flavor here
FA - Fresh Fig: I enjoyed the flavor of this. I got a slight skin, but a slightly sweet fruit taste here. I think it works well in the ice cream by not being OVERLY sweet, adding a slight tart to balance it out. It's not really tasted in the mix, but I feel if it wasn't there, this could be an overly sweet mix. Again, I started low here, and slowly worked my way up to a place where the honey didn't over power this and it meshed well with the toasted almond.
FLV - Honey Bee: This one gave me some problems. My first mix I had at 1%, way too high and it was like that due to me just putting too much. But I went with it and wanted to see how it would go. This is a very strong flavor, very floral to me as well. It was overpowering upon shake, and after a 1 AND 2 week steep, gave me an almost "urinesque" odor to the mix, which was odd. I knew it was this, as I did another mix without the honey, and a different one with a different honey and this was it. I then slowly dropped it down. It is sitting very low now, but the honey/florals come through very nicely. It is still dominant, but tasty, and allows the other flavors to come through.
I suggest at least 5-7 days steep due to the Honey Bee. It needs time to die down a little, and find it's place in the mix. I recently tried it after a 3 week steep and all flavors are still there, and is an enjoyable mix. I mix at a 35/65 PG/VG, but of course you can mix as you like. I dont know how well this will do at max vg to be honest, but it's worth a try.
Yeah, yeah I know...FW Yellow Cake is bad. Unfortunately, I've still got a 30 ml bottle on hand and I'm going to use it. Feelfree to sub it with your favorite yellow cake flavor. I've been working on this for awhile...my goal was to create something that shows the versatility of FA Fig. It's a beautifully bright delicate flavor that doesn't get the attention it deserves and works well with Apple. The tartness of Fuji works perfectly here and is the prominent fruit flavor. Pistachio and walnut add a nice touch of nutty buttery goodness. For a change of pace I try my version 1 with FW Salted Caramel as it's also delicious. Anyways, I hope you like...just a little something different that's a departure from my normal strawberry/blueberry vapes
Yeah, yeah I know...FW Yellow Cake is bad. Unfortunately, I've still got a 30 ml bottle on hand and I'm going to use it. Feelfree to sub it with your favorite yellow cake flavor. I've been working on this for awhile...my goal was to create something that shows the versatility of FA Fig. It's a beautifully bright delicate flavor that doesn't get the attention it deserves and works well with Apple. The tartness of Fuji works perfectly here and is the prominent fruit flavor. Pistachio and walnut add a nice touch of nutty buttery goodness. Salted Caramel provides balance and ties everything together. For a change of pace I try V2 with uses FA Caramel as it's also delicious. Anyways, I hope you like...just a little something different that's a departure from my normal strawberry/blueberry vapes
So my intention here was to create a fruit profile based around the plum, something that takes some risk it's not a ingredient that appears to be accepted within recipes, that was something I wanted to put right. Why shouldn't this magnificent fruit not be the star of the show? Is it a complete bitch!! to work with well yeah some will say so but i hope this recipe shows it's actually pretty versatile.
The creation originally was to turn inawera plum into more a plum stone something to use as a profile and work further into recipes AKA my Victoria Plum Stone but that's boring so after many versions and how well these flavours used gelled a marriage was formed and a marriage is about working together in respect marriage is love , can you see where I'm going? Of course back to that beautiful word HARMONY.
I wanted risk , risk is reward whether other people think this is worthy of that we'll only see but hopefully I did profile justice.
Let's break down this marriage
This was my base something to work upon. It's a great fruit one that can be used in many profiles but the profile here is to make this flavour better. This flavour is a risk it's not widely used and finding a good plum flavour is also difficult. Inawera do a good job here is not mediicinal if used correctly go to high and it will be but at 2% its pretty balanced adding a authentic plum that's bright slightly earthy and semi sweet. It's more towards its outer skin in terms of flavour not its inner flesh the juicy inner is the only problem with this flavour that's the best bit and that's why this flavour isn't perfect but we can work on that with other flavours to create the missing link.
FA Fresh FIg
This flavour is so fucking good again a flavour that misses out so many times and I don't understand that it's so versatile. It will work with almost any fruit especially darker fruits exactly the criteria Plum sits. This will sit perfectly inside the plum to mimick that inner core. Bite into a plum and behind the skin sits that sweet juicy fruity goodness. It's a very complex flavour with changing back notes that really work you get sweetness, juice, floral undertones it's very ripe, kind of mouthwatering and totally turns what some may describe a bland plum into one you want to return to time and time again.
The final ingredient to create this harmony the glorious threesome, at a small percentage the Fuji melds both the plum and fig together it adds some brightness some tart and added sweetener. It's a flavour that doesn't need a heavy hit on the percentage front it can overpower that's not what I wanted but for what it does add is some mystery you wonder why it's there it questions you but for the right reasons. It works so well with fig and it also ain't to bad with plum either.
So there it is a Victoria Plum but we know it better as HARMONY......
Mixed 60VG 40 VG