Want another opinion? So glad you asked
Personally I don’t do stand alones…even from FW or other suppliers where the mix is vapable, tasty even. That’s because when I do that I’m not creating anything which, for me at least, has to be around 90% of my enjoyment! So while some flavoring might be good by themselves, I tend to do mixes which produce a more polished result where there was some purposeful application of flavors. This would apply to tobacco blends, candies, fruits, bakery, savory…every type flavor profile. I tend to focus on fruits and have a basic approach. Here we go…
Fruits. Most of them I blend with vanillas and creams. All of them I add sweeteners.
2-3 fruit blends at most equaling at most around 10% total flavoring. I really shoot for closer to 7% but trial and error will out what is best.
With the fruit I will add some cream. A favorite is vanilla custard and bavarian cream together. Total 7-9%.
Then add something to sweeten…perhaps cotton candy or plain sweetener. Here, let me “concoct” a recipe:
Caramel Apple:
Red apple - 8%
Caramel Candy - 5% (counted as a cream)
Bavarian Cream - 4%
Sweetener - 4%
Now honesty I don’t have any red apple or caramel candy. However, I can say with certainty that this blend would be vapable if not downright tasty. Doing a small test batch would reveal where adjustments need to be made.
Let’s try another
Lemon Pudding
Lemon 5%
Bavarian Cream 5%
Brown Sugar 4% (this is flavor, not sweetener)
Vanilla Swirl 3%
Cotton Candy 4% (sweetener)
Again, nothing I’ve made but before as you can see, there is a method here. Trying to stay around 20-22% total flavor and include the fruit, cream and sweetener in relatively structured way. And once again, this is where I would start for a test batch…not necessarily where I would end up.
Aside from peanut butter and honey, I have the rest of the flavors you put up and wouldn’t use any one of them by themselves. Peanut butter might taste like peanut butter…just with no sweetener. Imagine making KoolAid and leaving out the sugar. Same principle with most flavors that are inherently sweet. Graham cracker is just awful…until it’s mixed with the right blend of other ingredients…then it stands up and says hey, I’m here. How do you like me now? In fact all your flavors have their place.
Again, all opinion here. If you try making blends with certain flavor profiles and the results are way off…ask yourself what could possibly go with it to make it better. Best of luck to you.