I need the community’s input on this.
I’m currently putting together a set of scent samples to help a friend train his sense of smell to recognize the different aromas in his whiskeys and rums. For this, I’m preparing a few small mason jars with the corresponding samples. Two things are giving me trouble: smoke and caramel. For smoke, I initially thought of using some smoke flavoring, but I think liquid smoke flavoring might be too intense. Maybe apply some smoke flavoring to a neutral carrier material? Or does anyone have another suggestion for what to use as a sample?
And what should I use as a sample for caramel?
I’d appreciate any suggestions.
5 Likes
Caramel I’m personally thinking of dark brown sugar / muscovado or just plain any caramel gums? Maybe even Toffifee or French butter caramel drops?
Smoke I’d go for two directions: incense and secondly ebony wood or charcoal if you can get it. If not any heavily toasted wood chips used for smoking on the bbq.
1 Like
Hmm, not sure if caramell gums have enought scent, but it’s worth a try. And if not, at least i’ll have something to snack on. 
The idea with the roasted wood chips sounds good. Worth a try, too.
Thanks for the suggestions.
1 Like
As a lot of aromas interact with alcohol, so that the perception of these aromas can be different in combination with alcohol to the perception of the aroma alone, i would try to solve the things in neutral spirit.
For the smell of caramel i would make some caramel and solve with maybe some good (means without any aroma) vodka. This has the advantage, that the sample is preserved for a long time, too
For the smell of smoke you could try to get a few mg of phenol and solve it in alcohol or water or just put some vodka into a bong and pass through some smoke.
2 Likes
I would actually be curious on what are in the other jars, it’s a very fun exercise 
1 Like
Right now, it looks like this: cinnamon, banana chips, caramel candies, 85% cocoa powder, peppercorns, and cloves. Plus a cigar for the tobacco and a vanilla bean.
I don’t want to overcomplicate things. It’s just meant to make it easier to get started.
9 Likes
This project reminds me of the of the Lagavulin Tasting Companion. Here, the 7 “scent bottles” were paired with 5 samples of their whisky. The idea was that you could try to find the individual notes in the samples (or not, as you will be hard pressed to find sherry in the 8yo Laga).
7 Likes
Okay. Cool.
Yeah, that’s the idea. I hope it will work.
2 Likes
Things are escalating quickly.
The nine mason jars on the right are now full. I’m still working on at least four more samples. That’s why I picked up some more jars today. I’m confident I’ll be able to fill those up too. Next, I want to go to a nearby woodshop and ask if they have a small piece of oak for me so I can make wood shavings out of it. I hope the shavings can serve, among other things, as a carrier material for liquid flavorings like bitter almond or orange extract. Or do you think the wood might alter the flavors?
2 Likes
I’m still working on the samples. I’m not satisfied with the banana yet. The banana chips aren’t intense enough. I still need a suitable substitute. Maybe dried banana, which I’ll then steep in alcohol. I’m currently trying this out with dried pineapple. I hope that the drying process has concentrated the flavor and aroma, releasing stronger notes during maceration. If that works, I’ll also try it with fresh orange zest.
Then there’s the bitter almond flavor. I’m considering whether to use neutral alcohol or distilled water as a carrier.
4 Likes
Easy tip for the banana: dry the skin of organic bananas and blend it to powder. You can also use that skin to make the pretty much best possible banana oleo saccharum ever.
4 Likes
I’ll think about that. Any tips for temperature and duration for the drying process?
1 Like
60-70°C and probably at least 12 hours but that’s just a guess. Every machine is different.
2 Likes
My little project is moving forward. I picked up a piece of oak from a lumberyard. Today I started whittling shavings from it. The first jar is ready; I still need two more. In one jar, the shavings will be soaked in bitter almond extract. In the second jar, rose water. And the shavings in the third jar will be toasted to enhance the wood’s natural aroma. I think I’ll just toss them into a pan and toast them for a few minutes.
Since that worked so well with the pineapple, I pressed orange zest over the jar and steeped it in alcohol. It has a very nice, intense orange aroma.
Next, I need a source for plum flavoring. Does anyone have any ideas?
3 Likes
My little project is moving forward. It’s really taking shape. I’m happy with most of the samples, but not with a few. I’m still working on banana, brown sugar, and oak. Brown sugar is just odorless. The same goes for the oak chips. I tossed the chips into a hot pan for 15 minutes. It sizzled quite a bit, but they still don’t smell like anything. Now I’m thinking about treating both the sugar and the chips with a small blowtorch like the ones used in the kitchen for crème brûlée.
I successfully infused the other two jars of chips with rose water and bitter almond flavoring, respectively.
I still have 3 empty jars. I still need something for plum, then I’ll soak some raisins in alcohol. I might use the last jar for coffee.
2 Likes