Luke69 Posted January 4, 2007 Share Posted January 4, 2007 I was just wondering how the shisha or tobbacco is made? What are the basic steps? I am not going to try and make anything i was just wondering. And my main question is how do companies flavour the tobbacco? Is it just like an artificial flavouring or like actual fruit juice in the glycerin. Thnx Link to comment Share on other sites More sharing options...
Sonthert Posted January 7, 2007 Share Posted January 7, 2007 Artificial flavors. Using real juice/flavor is too expensive and too inconsistent. Link to comment Share on other sites More sharing options...
SanguineSolitude Posted January 7, 2007 Share Posted January 7, 2007 listen to the big man, he knows shisha. Link to comment Share on other sites More sharing options...
web250 Posted January 7, 2007 Share Posted January 7, 2007 Artificial flavoring via esters:http://en.wikipedia.org/wiki/Ester#Physical_properties Link to comment Share on other sites More sharing options...
Sonthert Posted January 8, 2007 Share Posted January 8, 2007 That is true, but many flavors have no esters...at all. They tend to be the least resilient of the flavorings, the most unstable. There are alot of other chemicals that are responsible for flavorings besides esters. Link to comment Share on other sites More sharing options...
fewwdragon Posted January 8, 2007 Share Posted January 8, 2007 ... mmmmmm chemicals. Link to comment Share on other sites More sharing options...
web250 Posted January 8, 2007 Share Posted January 8, 2007 QUOTE (Sonthert @ Jan 7 2007, 07:21 PM) <{POST_SNAPBACK}>That is true, but many flavors have no esters...at all. They tend to be the least resilient of the flavorings, the most unstable. There are alot of other chemicals that are responsible for flavorings besides esters.Oh definately. But esters do tend to be a picking stepping stone for many flavors. Link to comment Share on other sites More sharing options...
Sonthert Posted January 8, 2007 Share Posted January 8, 2007 Ethyl Acetate is in alot more flavors than those listed. It one of the most common. It also has a very distinctive, yet unexciting taste, without it, most of the fruit flavors we like wouldn't taste right. Link to comment Share on other sites More sharing options...
web250 Posted January 8, 2007 Share Posted January 8, 2007 QUOTE (Sonthert @ Jan 7 2007, 08:44 PM) <{POST_SNAPBACK}>Ethyl Acetate is in alot more flavors than those listed. It one of the most common. It also has a very distinctive, yet unexciting taste, without it, most of the fruit flavors we like wouldn't taste right.Wiki tells me ethyl acetate smells like nail polish remover......flavoring must be some crazy science. Link to comment Share on other sites More sharing options...
Sonthert Posted January 10, 2007 Share Posted January 10, 2007 QUOTE (web250 @ Jan 8 2007, 04:19 AM) <{POST_SNAPBACK}>QUOTE (Sonthert @ Jan 7 2007, 08:44 PM) <{POST_SNAPBACK}>Ethyl Acetate is in alot more flavors than those listed. It one of the most common. It also has a very distinctive, yet unexciting taste, without it, most of the fruit flavors we like wouldn't taste right.Wiki tells me ethyl acetate smells like nail polish remover......flavoring must be some crazy science.It is crazy and it requires artistic expression. A painter uses pigment, a sculpter a chisel, but a flavoring artist uses chemistry. Doesn't quite smell like nail polish remover (acetone) are you sure you weren't reading the entry for amyl acetate? Link to comment Share on other sites More sharing options...
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