LabCoatz for those interested but he never said anything about zero sugar that I can recall so when it comes to difficulty I have no idea since I’m not a chemist.
For the mystery “natural flavours,” mass spectrometry was used. He got the essential oils and their quantities down: lemon oil, lime oil, tea tree oil, cinnamon oil, nutmeg oil, orange oil, coriander oil, and a natural pine–like flavour called fenchol.
Was still missing coca. Then he realised they were basically tea leaves and the mystery flavour was actually tannins, which are non-volatile, so using mass spectrometry tannins won’t show up. He found wine tannins are commercially sold in a water–soluble powder form, and this was the key pretty much.
This mix then had to be heated to blend/mature the essential oils, and then left to sit for 24 hours before being used in the final recipe to exact match the flavour profile.
I’m guessing zero is a lot harder, but maybe that guy who did it needs a new objective
LabCoatz for those interested but he never said anything about zero sugar that I can recall so when it comes to difficulty I have no idea since I’m not a chemist.
what turned out to be the secret ingredient in the end?
For the mystery “natural flavours,” mass spectrometry was used. He got the essential oils and their quantities down: lemon oil, lime oil, tea tree oil, cinnamon oil, nutmeg oil, orange oil, coriander oil, and a natural pine–like flavour called fenchol.
Was still missing coca. Then he realised they were basically tea leaves and the mystery flavour was actually tannins, which are non-volatile, so using mass spectrometry tannins won’t show up. He found wine tannins are commercially sold in a water–soluble powder form, and this was the key pretty much.
This mix then had to be heated to blend/mature the essential oils, and then left to sit for 24 hours before being used in the final recipe to exact match the flavour profile.
thats amazing!
Quantity of sugar is on the label, chemical replacements are not