Blue Razz Terpenes
Blue Razz Strain Profile:
Blue Raspberry has always been the most sought after (and fought over) of the artificial flavors. What is Blue Raspberry anyway? It's definitely not a natural flavor. You certainly won't find one walking through the woods. What you probably didn't expect is one of the main ingredients in America's beloved blue raspberry flavor is actually a vanilla compound which helps impart that artificially sweet flavor we all know and immediately recognize. While this is not necessarily uncommon for berry flavor formulations, blue raspberry features some unique floral, rosey compounds that are all accentuated by an ever-so-subtle puckering apple note that gives it just the right amount of sourness. Overall this product is without-a-doubt geared towards the individuals seeking a strong and undeniably fruity profile. The terpene profile is dominant in farnesene, linalool, farnesol, myrcene, and limonene but the flavor speaks ultimately to that of a glowing blue snow cone.
With that said, the stronger level of flavoring used means that users should take additional caution when first developing formulations with this product. As always, start with just a drop or two per gram and mix using a heat source to ensure a homogenous mixture. If you find your mixture is too thick, the answer here is to never just start adding more flavored terpenes as this will not only become dangerous but also taste chemical and unpleasant. Consider a drop or two of this profile for flavor and instead use a drop or two of milder or flavorless blend for thinning further if absolutely necessary. For best results with viscosity, only use winterized/distilled as well as fully decarboxylated extracts to minimize the need for any additives. Any products using added terpenes/flavors should never be used at temperatures exceeding 360F as this is the range where chemical degradation can start producing toxins. Low concentrations and low temperatures are the key to responsible use of terpene products.
Blue Razz Profile: