I found that TPA “Quince” is a great option to boost Banana. Stay around 0.5% …
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Oh dang. I dont have any tpa flavors. I have green apple, sour apple and pear from flavorah though…
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Okay. Here is the recipe.
Between blueberry, apple, pear…
What would i swap for lemon?
Or, what would it taste like with that touch of lemon?
To be honest. All i know of lemon is the notes provided. I havent tried single flavor, but i never have. Naughty naughty.
Oh, and i gave this one extended steep time with less banana and no lemon. So i adjusted it recently.
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In my head I can actually see the lemon working to lift the banana. I’d prob try some with .25 lemon first to see how it sits. And maybe try one with a small amount of blueberry. Be interested to see how you get on! Maybe try a small batch (like 10ml) of each - that’s what I do when I’m not sure of something.
I do love an experiment 
ETA - it does look a yummy recipe 
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@Laura5 I’m sure you’ll get lotsa help on this one, but I think another banana might help. I’m a big fan of Banana Cream (LA) …sorry hate to make you go shopping 
The Notes on all the banana flavors have some good tips on how each succeeds/fails in delivering a true banana flavor …looks like you’ve been reading 'em (Runts comment). This is definitely a time for the right “pairing” …so I say look for a banana+banana (fo fanna) 
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Thanks. I may need to. I havent branched out and bought any other vendors flavors. I can see it might help.
@Lolly excellent idea. I need to buy 10ml bottles.
Thanks to both of you!
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Could someone direct me to a website that sells these flavors:
Rose
Violet
Macadamia
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Welcome aboard! You can officially say hello here : Be polite and introduce yourself!
It would help if you shared where you are from and then someone could recommend good vendors.
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This will help me so much, Thank you!!!
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while we are saying that some thing tastes first-rate, what we’re speaking approximately has extra to do with odor than with taste. it’s far expected that 20% of a tasting enjoy comes from taste, this is from the tongue, while 80% comes from the odor or the aroma. Our tongue has about 9000 taste buds that are able to detecting candy, salt, sour and bitter (in order of increasing sensitivity). In assessment, we’ve around five-10 million cells or receptors able to detecting scent. There are approximately a thousand exceptional odor receptors and that they permit us to differentiate more than 10.000 one-of-a-kind smells! that is possible because a selected risky molecule can cause more than one receptor. it’s far the mixed reaction from these receptors that we understand as a certain smell. The Nobel Prize in remedy for 2004 was presented to Linda dollar and Richard Axel for their “discoveries of odorant receptors and the employer of the olfactory machine”.
based on the fact that aroma of meals is so crucial for the manner we understand them, a hypothesis can be recommend: if the principal risky molecules of to ingredients are the equal, they could taste (and smell) pleasant while eaten together. The idea was first appreciated via Firmenich scientist Franí§ois Benzi. At one the primary international workshops on molecular gastronomy in Erice, he were given the idea that jasmin and red meat liver which both incorporate indole could probable work properly collectively. and that they did!
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Welcome @Ceferinooo and @rabest78
Fresh faces, fresh ideas! Yay!!!
@rabest78 flavorah has a macaroon flavor that is delicious and strong. It’s not what you asked for, but I hope it helps🤔
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Glad to see this older thread pop back up. Since the OP backa couple years we have seen many more (tasty!) Single Flavor “pairings” …Strawberry Biscuit (Nicotine River) is a great example. hmm that Macaroon (FLV) sounds tasty.
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Yeah that strawberry biscuit mixed with my custard stone. Now that is a a great combo!
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I popped the ol’ Strawberry Biscuit (Nicotine River) with 1.50% (Red Touch) Strawberry (FA) …that’s a nice pairing
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Madd Monsoon and a good bourbon is a definitely a good flavor pairing. Also Macallan 12 and steak/mushrooms is a very close second!
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The Ultimate Fruit Flavor Pairing Chart
| Fruit | Herbs and Spices | Nuts | Spirits | Miscellaneous | |
|---|---|---|---|---|---|
| Apple | Apricot, cherry, cranberry, currant, lychee, mango, orange, pumpkin | Allspice, cardamom, cinnamon, ginger, rosemary, star anise | Almond, chestnut, pecan, walnut | Brandy, kirsch, Madeira, rum, vermouth | Caramel |
| Apricot | Apple, coconut, lemon, orange, peach, pineapple, plum, strawberry | Cardamom, cinnamon, ginger, nutmeg, | Almond, hazelnut | Amaretto, brandy, kirsch, orange liqueur | Caramel, vanilla |
| Banana | Blueberry, cherry, coconut, lemon, lime, mango, orange, papaya, pineapple | Cinnamon, ginger | Hazelnut, walnuts | Brandy, calvados, Madeira, rum | Caramel, chocolate, coffee, molasses |
| Blackberry | Apple, apricot, blueberry, lemon, mango, peach, plum, orange, raspberry, strawberry | Cinnamon, clove, ginger, mint | Almond, hazelnut | Brandy, champagne, orange liqueur | Vanilla |
| Blueberry | Fig, lemon, mango, peach, watermelon | Cardamom, cinnamon, ginger, lavender, mint, nutmeg | Hazelnut | Orange liqueur | Honey, vanilla |
| Cherry | Apricot, lemon, nectarine, peach, plum | Cinnamon, sage, thyme | Almond | Amaretto, bourbon, brandy, Grand Marnier, kirsch, rum, vodka | Caramel, chocolate, vanilla |
| Coconut | Banana, guava, lime, lychee, mango, passion fruit, pineapple | Basil, cilantro, Kaffir leaf, lemongrass, mint | Almond, brazil nut | Rum | Caramel, chocolate, honey, vanilla |
| Grape | Apple, lemon, pear, raspberry, strawberry | Ginger, mint, rosemary | Almond, hazelnut, pecan, walnut | Brandy, rum | |
| Grapefruit | Banana, coconut, lemon, lime, melon, papaya, pineapple, pomegranate, raspberry, strawberry | Basil, ginger, mint, rosemary, thyme | Campari, gin, Grand Marnier, rum, tequila, vodka | Caramel, vanilla | |
| Lemon | Cherry, coconut, nectarine, peach, plum | Basil, cardamom, ginger, mint, rosemary, thyme | Almond, hazelnut | Rum, vodka, orange liqueur | Vanilla |
| Lime | Apple, papaya, plum, strawberry | Ginger | |||
| Mango | Apple, banana, coconut, melon | Cilantro | Caramel, vanilla | ||
| Melon | Blackberry, strawberry | Cilantro, ginger, lemongrass, mint | Champagne, Cointreau, curaçao, port, sake, tequila | Vanilla | |
| Orange | Banana, cherry, cranberry, grape, grapefruit, lemon, persimmon, pineapple, pomegranate | Basil, cilantro, clove, ginger, mint, nutmeg, rosemary | Almond, hazelnut, walnut | Amaretto, brandy, tequila, vodka | Chocolate, coffee, vanilla |
| Peach | Apricot, blackberry, blueberry, raspberry, cherry, lemon, plum | Basil, cinnamon, cloves, ginger | Almond, hazelnut, pecan | Bourbon, brandy, Cassis, champagne, Grand Marnier, Kirsch, rum | Brown sugar, caramel, honey, vanilla |
| Pear | Apple, raspberry | Cinnamon, clove, ginger, nutmeg, rosemary | Almond, chestnut, hazelnut, pecan, walnut | Brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey | Caramel, chocolate, vanilla |
| Pineapple | Banana, coconut, lime, mango, orange, raspberry, strawberry | Basil, cilantro, cinnamon, ginger, rosemary | Macadamia | Brandy, orange liqueur, rum | |
| Pomegranate | Apple | Cardamom, cinnamon, ginger, mint | Port, tequila, vodka | ||
| Raspberry | Apricot, nectarine, peach, plum, rhubarb | Cinnamon, ginger, mint, thyme | Almond, hazelnut | Brandy, champagne, orange liqueur, rum, tequila | Chocolate, vanilla |
| Rhubarb | Apple, apricot, nectarine, peach, plum, strawberry | Ginger | |||
| Strawberry | Apple, banana, melon, peach, pineapple, rhubarb | Coriander, mint | Almond, walnut | Brandy, champagne, elderflower liqueur, rum, sake | Chocolate, honey, vanilla |
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As a lover of the traditional margarita I have to point out that lime pairs quite well with most liquors. 
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I have been looking for the flavor bible, but couldn’t find the pdf anywhere. Can someone please help me to find it.
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