les taylor wrote:
Mr T wrote:.
I've tasted bubblegum in a few bottles, notably a Clynelish--a Cadenheads, I think--and it's not unpleasant if it's not overbearing. I'd be curious to know what specifically causes that flavor, chemically.
Could it be Wrigley's or Bazooka?
I also tasted it in Dalmore 21. I'd say it more closely resembles Bazooka or the gum in TOPPS baseball cards, which I never liked as a kid.
Here's an unsigned tidbit I found on a message board. Sounds plausible:
When I create a bubblegum flavor. I use several artificial and/or
natural chemicals along with essential oils. A basic bubblegum flavor
is made of ester(ethyl butyrate, ethyl acetate, etc), oils(orange
oils, wintergreen, etc) and sweet-ripe-juicy chemicals(ethyl maltol,
vanillin, maltol, etc). There are also many other ways to create a
bubblegum flavor with out these chemicals.
Another name for that bubblegummish flavor is "tutti frutti", which means "all fruits", if I'm not mistaken.