(Tpa) toasted marshmallow can add some “secret” benefits as well. I like to use it to turn bright/ brighter fruits into a gelatin kind of flavor, without turning it into jam/marmalade. It can also give the “toasted/cooked” effect to fruits that are too bright/ candy for bakeries and tobacco.
Caramels at low percent can just like honey turn fruits into a more cooked version, especially stone fruits or dark berries.
Rhubarb with strawberry and raspberries can create a lot of magic, turning more candy into natural/fresh and already fresh into a brighter/lighter/juicier natural.
As well as preventing the fading if balanced correctly.
I made a strawberry woodruff tobacco a while back, that is actually pretty good, wouldn’t have thought it works. Might post it if I feel it’s good enough. No promises lol
But that leads me to woodruff, too most people it’s weird but it works amazingly with cocktails and creams. It adds that little extra that’s sometimes missing, as well as eliminates bitter/extreme sweet in certain recipes.
(FA) joy…I know people hate it but, at very low percent and I mean really low, paired with certain chocolates created a cocoa butter kind of feel, that can turn bad chocolate mixes into more realistic as well as rounding it out. Give it a shot 
If acidity is needed, but citric/malic acid doesn’t work, neither sour or lime/lemon has no place in the recipe, give tomato ripe a try. no I’m not crazy lol
Banana/coconut/avocado can thicken creams and make them creamier, instead of the more popular methods, it adds a more depth and pronounced layer in certain recipes and not mashing it all just together.
I think there’s a lot we could post here.
