I think that everyone who begins mixing has been warned of flavor muting by using too high of a percentage. I think that while it does happen it’s become a catch all explanation for what can be caused for a variety of reasons.
I’m not a chemist nor do I want to become one. I just want to mix at strengths that suit me. I like things pretty strong. Compared to many recipes I am likely a little on the high side % wise though definitely not into the category of the old mouth to lung recipes that are out there. Concerning muting I think there are basically 2 causes:
(A) the use or abundance of chemicals that actually mask, change, and/or weaken the flavor ingredients. I include chemical additives that act on your sensory receptors in this category.
(B) the use of flavorings at %'s that cause flavor fatigue or vapors tongue. By that I mean when your sensory receptors become fatigued i.e. can’t taste or smell but when they recover you can taste the flavorings.
I think two others that get called “muting” are caused by, (a) attempting to vape a mix that has not penetrated the VG or developed or (b) has had the flavoring sent out of the mix by techniques such as “breathing” “frothing” using a mag stirrer set at speeds creating a strong vortex that sends flavorings out into room air. My thoughts on this are beat to death- evaporation and muting are not the same.
@Grubby gave a perfect example of using strawberry with a high % of EM in the mix - aaand it’s gone. But I think that there is a vast difference between using flavor concentrates that are diluted to the point that you have to use high percentages and using super concentrates.
From the FlavourArt video I have droned on and on about we can see that the flavor ingredients are approximately 100 times the strength of when they are diluted with PG and “water” and “other ingredients” and become the final concentrate we purchase.
So, by volume, a strawberry mix that winds up with a high percentage of EM or others(say 8 or 10%) is vastly different than going from 1% to 2% in flavoring. The volume of the “other ingredients” can not be the same while the actual flavoring intensity is. This is why I reject the notion that doubling the % of a SC could cause muting. Examining the actual volumes of chemicals known to cause undesirable effects is vastly different.