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Flavors of e-Juice

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To mask the disgusting taste of nicotine you will want a few flavors to get you started, the flavors you chose will be the deciding factor on whether you continue to use an electronic cigarette or not, get the wrong flavor and you may very well stop using it all together.

Many people use flavour concentrates which they then mix with Propylene Glycol (PG), Vegetable Glycerin (VG), and Liquid Nicotine. This is not a difficult process and we have developed an online e-liquid calculator to help you with working out all the required amounts for each ingredient.

The first thing you are going to want to work out is the strength of flavor you want to use, each person is different so don’t go on what others have stated because 9 out of 10 times it will not be suited to your taste.

I have come up with a very simple system to working out what the right percentage of flavor is right for you. What you want to do is place 20 drops of PG or VG, or a combination of both, such as 10 drops PG and 10 drops VG into a small dropper bottle (we supply these in the DIY section of our shop), you will then place 1 drop of flavour into this mixture, 1 drop is equal to 5% (5% of 20 equals 1), once you have done this give it a good shake to mix all the ingredients and place the entire solution into your clearomiser and give it a test.

If you find that the flavor is weak, add another drop directly into the clearomiser, this will bring the flavor percentage to 10% (10% of 20 equals 2) and give it another test. Keep adding drops till you find the desired strength. Once you find the percentage you like, then you can move onto making a larger quantity using the online e-liquid calculator.

Propylene Glycol (PG) & Vegetable Glycerin (VG) Percentages
This is different for everyone. However, most people go for a mix of 60/40 or 70/30. 60% PG and 40% VG, 70% PG and 30% VG.

Vegetable Glycerin is the ingredient that is responsible for giving off the plumes of smoke when you exhale, while Propylene Glycol is used primarily to thin down the VG and add what is called Throat Hit (TH), however PG doesn’t add as much TH as nicotine. VG is rather think and needs to be thinned down in order for the delivery system to function effectively. Using 100% VG in your flavors will cause your clearomiser, atomiser or some other system to clog up with gunk really fast and you will get what is called a dry hit.

Dry hits are disgusting tastes, they feel hot and have a very burnt taste to them.

Some people have reactions to PG, so they will use some other thinning agent such as distilled water. Normal tap water is not recommended because of all the chemicals that are in it that can damage your delivery system.

Recap
What you will need to get started using a personal vaporiser or otherwise known as an electronic cigarette is.

  • Personal Vaporiser/Electronic Cigarette
  • Propylene Glycol
  • Vegetable Glycerin
  • Liquid Nicotine
  • Food Flavours

Key Flavors

Aroma Compounds
acid acetic acid
alcohol ethanol
alkaline pyrrolidine
almond benzaldehyde
almond shell 4-vinylphenol
anise estragole,  anethol
apple Trans 2 Hexenal,  ethyl 2 methyl butyrate
apple peel Alpha Farnesene ethyl hexanoate  hexyl butanoate  hexyl hexanoate
apple. rose β-damascenone
apricot γ-undecalactone, β-damascenone
Bad breath type 1 Skatole
baked diethylmethylpyrazine  nonenone furaneol
banana isobutyl acetate,  isoamyl acetate,  hexenyl acetate,  pentyl butanoate, acetaldehyde, eugenol
basil DL-carvone, 1 -p-Menthene-8-thiol
Basil Thai Anethol
beetroot geosmin
Bergamot Linalyl acetate
biscuit 4-heptenal, Furaneol
bitter almond 4-acetyltoluene, benzaldehyde
blackberries β-damascenone
blackcurrant mercaptomethylpentanone  methoxymethylbutanethiol
bread 2-acetylpyrrole  furfural
Bread nutty 2-Methyl tetrahydrofuran-3-one
burnt sugar Methyl cyclo pentenalone
butter octanone  pentylfuran  diacetyl  acetoin  2,3-pentadione  pentenol  isobutyric acid
cabbage thiophane  methyldihydrothiophenone  dimethyl trisulfide  mercaptoacetaldehyde  erucin  berteroin  dimethyl tetrasulfide  5-(methylthio)-valeronitrile  dimethyl disulfide  dimethyl sulfide
camphor   camphene hydrate  borneol  methylbutanone  camphor  camphene
caramel ethyl-4-hydroxymethyl- 3(2H)-Furanone,  maltol,  norfuraneol , hydroxydimethylcyclopentenone,  2-acetyl-1,4,5,6-tetrahydropyridine,  2-acetyl-3,4,5,6-tetrahydropyridine,  homofuraneol,  furaneol™  methyl vanillate,  dimethylmethoxyfuranone,  acetyloxy-dimethylfuranone , 5-methylfurfural , γ-butyrolactone  , ethyl hydroxybutanoate
caramel lactone 4,5-Dimethyl-3-hydroxy-2(5H)-furanone
caraway (Z)-carveol  (E)-carveol  (+)-carvone  carveol
carrot butylmethoxypyrazine, caryophyllene
cat mercaptomethylbutyl formate  methoxymethylbutanethiol
cheese butyric acid,  methylbutyric acid,  octanoic acid,  isobutyric acid
Chocolate 2-methyl-3-(methyldithio)furan
cinnamon ethyl cinnamate,  hydrocinnamic alcohol, (E)-cinnamaldehyde,coumarin
citrus d limonine citral
clove eugenol
cocoa dimethyl pyrazine  dimethyl pyrazine  butyl methylbutyrate  dimethyl pyrazine  methylbutanal
coconut γ-octalactone  γ-nonalactone   wine lactone  (E)-oak lactone  ethyl undecanoate  δ-decalactone  (Z)-whiskey lactone
coffee fufuryl mercaptan
cognac ethyl undecanoate
cologne 6(10)-dihydromyrcenol  dihydromyrcenol
Concord grape methylanthranilate
cooked meat methyl-(methyldithio)furan  12-methyltridecanal  3-mercaptothiophene
cooked potato methyl-2-(methylthio)acetate  methional
coriander linalool
Corn 2-Acetyl thiazole, Furaneol
cotton candy ethyl maltol
crushed bug 3-octen-2-one
cucumber  2,6-nonadienal ,  2,6-nonadienol
curry Fenugreek furanone
earth geosmin,  3-isobutyl-2-methoxypyrazine
ester ethyl butyrate
fecal m-cresol , skatole, buteric acid
fennel anethol
Fenugreek Fenugreek furanone Dimethyl oxyfurone, 4,5-Dimethyl-3-hydroxy-2(5H)-furanone
fish dimethyl trisulfide  (E,Z)-3,6-nonadien-1-ol  trimethylamine
flower shop methyl epi jasmonate
foxy (wine) methyl anthranilate, ethyl-2-mercaptoproprionate
fresh green cis 3 hexenol
fried decadienal  decadienal  2,4-heptadienal
garlic thiophene  methylene bis(methyl sulfide)  methylthiazoline  allyl isothiocyanate, allyspol  methyl ethyl sulfide  syntexan  methanethiol
geranium geraniol  (E,Z)-2,4-nonadienal  octadienone  o-xylene
gooseberry 4-mercapto-4-methyl-pentan-2-one
grape ethyl decanoate  linalool damescenone
grapefruit (+)-nootkatone,  p-menthenethiol
grass (Z)-3-hexenol
green bean pentylfuran
green leaf trans -2-hexenal
green pepper isobutylmethoxypyrazine
green tea (-)-cubenol
green( Bell Pepper) isobutylmethoxypyrazine
Guava methyl cinnamate
hawthorne phenylethanal
hazelnut filbertone dimethyl resorcinol
honey   β-phenethyl acetate  phenylacetic acid  phenylethanal  methyl anthranilate  2-phenylethyl alcohol   eugenol
horseradish 4-pentenyl isothiocyanate
horsey stable phenylacetic acid, ethyl-4-phenol
hot milk nonanone
hyacinth hotrienol
hyacinth phenylacetaldehyde
Jammy preserve 2-Octen-4-one
jasmine methyl jasmonate,  methyl dihydroepijasmonate,  methyl epijasmonate, indole
lactone (E)-Whiskey lactone
lavender  linalool, coumarin, cineol
leaf 3-hexenal,  (E)-2-hexenal ,   (E)-2-hexenol
lemon octanal   limonene   citral
lettuce isobutylmethoxypyrazine
licorice anethol
lilac 2-phenylethyl alcohol
lily lauric aldehyde
magnolia geranyl acetone
malt pentanal , 3-methyl-1-butanol,  2-methyl-1-butanol,  methylbutanal,  isobutyraldehyde, Maltol
mandarin undecanol, methyl anthranilate, thymol
maple Methylcyclopentalone, sotolon
Maple soupy 5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone
marshmallow ethyl 3-hydroxybutanoate
meat methyldihydrofuranthiol  methylfuranthiol  dimethylfuranthiol  dimethyl pyrazine  methyldithiofurane  mercaptopentanone
meat broth mercaptomethylbutanol  12-methyltridecanal
meat cooked 2-Methyl-3-furanthiol and 2-Furanmethanethiol
medicine p-cresol  dimethyl pyrazine  dihydrocarvyl acetate  methyl-thiophenethiol  δ-cadinene  chavicol  acetylpyrrolizine  butanol  guaiacol  syringol
melon dimethylheptenal
menthol neoisomenthol
mildew dimethylmethoxyfuranone
mint (peppermint) menthol, menthyl acetate
mold 2,4,6-trichloro anesole,  Geosmin, 2-methylisoborneol, 1-octene-3-ol
moss β-caryophyllene alcohol  caryophyllene alcohol  octanol  (E)-3-hexenol
mothball napthalene
muguet (E)-farnesol
mushroom 3 octen-2-one, 1-octene-3-ol
mustard 4-pentenyl isothiocyanate
Musk Thibetolide (Exaltolide)
New Mown Hay coumarin
nutmeg 1-terpinen-4-ol, myristicin
Oak flavour guaiacol, 4-ethylphenol, and whiskylactone
orange limonene  2-decenal Alpha-sinensal
orange peel decanal  β-carene
orris alpha methyl ionone
passionfruit 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexanol (3MH)
pea isopropylmethoxypyrazine
peach γ-nonalactone,  (Z)-6-dodecene-γ-lactone,  δ-decalactone,  R-δ-decenolactone, hexyl hexanoate,  5-octanolide, γ-decalactone , δ-undecalactone
peanut butter ethyl pyrazine  dimethyl pyrazine
pear butyl acetate,  ethyl-(E,Z)-2,4-decadienoate,  linalyl butyrate
Pear drops iso amyl acetate
pepper rotundone,  asaricin, sabinene
peppermint methyl salicylate  l-menthol
phenol p-cresol  phenol  p-hydroethylbenzene  4-propyl-guaiacol  chavicol  syringol  o-cresol
pine  β-pinene    α-pinene
pineapple Allyl hexanoate, furaneol,ethyl butyrate
plum benzyl butanoate
popcorn Propionylpyrrole  methyl pyrazine  acetylpyridine  ethyldimethylpyrazine  acetylthiazoline
Popcorn  2-acetyl-1-pyrroline
potato 2,5-dimethyl-3-ethylpyrazine  ethyldimethylpyrazine  trimethyl-pyrazine  diethylmethyl pyrazine  methionol
Potato boiled methional
Potato crisps 3-(Methylthio)butanal
prune gamma nona lactone, (Z)-3-hexenyl hexanoate  methyl benzoate
putrid dimethyl disulfide
rancid  butyric acid ,  isovaleric acid,  2-hexenal,  propanoic acid,  isobutyric acid
raspberry raspberry ketone,  β-ionone
Roast Tri methyl pyrazine
roast beef dimethyl pyrazine,  dimethyl pyrazine
roasted meat mercaptopentanone,  bis(2-methyl-3-furyl)disulphide,  3-(acetylthio)-2-methylfuran,  4-methylthiazole
roasted nut dimethyl pyrazine,  dimethyl pyrazine,  methyl-2-(methylthio)acetate
rose β-phenethyl acetate  2-ethylhexanol  geranyl valerate  geranyl acetate  citronellol  geraniol  geranyl butyrate  geranyl isovalerate  citronellyl butyrate  citronellyl acetate  isogeraniol  (-)-cis-rose oxide  isogeraniol  2-phenylethyl alcohol  citronellyl valerate  citronellyl isobutyrate
Sauvignon blanc wines (4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate)
sharp cumin aldehyde  α-zingiberene
Skunk dimethylethanethiol
smoke p-cresol,   guaiacol , syringol
sour acetic acid
spearmint l carvone
straw methylnonanedione
strawberry hexyl methylbutyrate,   pentenal  methyl cinnamate, furaneol, cis 3 hexenol
sugar Sugar lactone, solotone
sugar cane 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
sulphur strawberry Methyl thiobutyrate
sweet flower linalool
tallow 6-decenal  decanal  2-decenal  2-decenal  hexanal  12-methyltridecanal
tart lime 6(10)-dihydromyrcenol  dihydromyrcenol
tea (E)-α-bergamotene, methyl epi jasmonate
tea-oat flake (E,E,Z)-2,4,6-nonatrienal (oat-flake-like
thiamin 1-(methylthio)ethanethiol  methyl-(methyldithio)furan  methyldithiofurane
thyme δ-cadinene thymol
tobacco β-phenethyl acetate
tomato cis 3 hexenal, isobutylthiazole, dimethyl sulphide, beta ionone
Tomato leaf 2-Isobutyl 4,5-dimethyl thiazole
Town gas Thiols mixture,  mainly  t -butyl mercaptan
truffle dimethyl sulphide 5 ppm
urine phenyl acetic acid, benzoic acid
vanilla vanillin,  ethyl Vanillin
vinyl alpha,γ-dimethylallyl alcohol
violet α-ionone  β-ionone
walnut 2-acetylpyrrole  2-octenal  2-methyl anisole  (E)-2-hexenol
warm (E)-α-bergamotene  (Z)-dihydrocarvone  2-methyl anisole  (E)-dihydrocarvone  myristicin  citronellyl valerate  safrole
watermelon 2,4-nonadienal
whiskey 3-methyl-1-butanol,  butyl decanoate, p cresol , vanillin, whiskey lactone
wine methyl decanoate,  vanillin, 4-ethyl guiacol
wintergreen methyl  salicylate

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