Flavor Perception in Varying Wattages

[anon96380778]

@Jim22

A few times I have been able to identify flavors in commercial juice that were only prominent on a dirty coil.

Says a lot about the quality of those juices, eh? “Try our juices- they taste great when you coil is shit!!”

[anon96380778]

@Jim22

Hahaha oh geez, when I think back to the days of my youth and sharing cigarettes and joints with so many people. Sometimes complete strangers.

And not to be too icky, but I can’t think of a fluid or even a substance that my wife and I don’t share, intentionally or otherwise, and she doesn’t have a spot on her I won’t plant tulips on once in a while, but I still think using her atty is like using her toothbrush- eww!

[anon96380778]

I don’t know. I’m usually quite inebriated by that point.

[Sprkslfly]

Finally had the means/time to get some examples here!

So! About the wattage/power/heat thing…

Since Daath so kindly installed a “notes search” feature when I asked him about re-adding the now missing “expand all flavor notes” button… Life just got a LOT easier to find the notes about some of the flavors I’d experienced power issues with!!!

To begin:

Australian Chocolate (Hangsen)

Unfortunately, this seems to require higher power to it as well. It seems like the 10 drop sample started to show up a bit more when I turned the wattage up to 38w to 42w. While this is fine for a lot of vapers, it just doesn’t fit where I need it to be, and when you add in the pepper note, this is a complete FAIL for my needs.

Caramel Toffee (Hangsen)

Not my idea of toffee at all.
Something funky in the side notes, has a bit of a throat hit, and not as friendly to low-moderate power (30-40w) as I’d prefer.

Metaphor (FA)

Use at low-medium power, burned taste started to develop around the 40w mark (using SS Clapton coil at 0.20ohm)

Blueberry (FW)

Also worth noting, this flavor can be temp sensitive.
Keep below 40w at 4%

I’m sure there are others… but this is what I came up with in just a couple searches.

As mentioned, I’ve also seen similar traits (temperature/heat sensitive) from other flavors (some as mentioned above: chocolate/coffee).

Hopefully this will help give a starting point to others who might want to look into this ‘phenomena’.