Guys, over recent years I've got right into volatile compounds in my bait making and am now seeing some pretty decent returns in terms of catch rate, nothing mega successful but certainly an increase. Has anyone else got into volatiles in terms of aromatic compounds that are naturally occuring rather than relying on flavours to do the job "artificially".

In reply to Post #1
I think Richworth did something along these lines
Can't remember if it was CSL under another name
Stuff had to be frigid or it was volatile for sure

In reply to Post #1
Try iso-eugenol

Im more thinking about aromatic volatiles from malliards reaction and fermentation. Some compounds seem to have a detectable level as low as 100ppb in water so the required level only needs to be minute. I've long believed that it's these compounds that the fish are homing in on in hydros, not just the AA profile.

In reply to Post #4
Didn't Fred Wilson say if you can smell it it's to strong, just a thought, do receptors in older fish dull

In reply to Post #5
Exactly my thinking, less is more!!. If we consider how attractive baits like peanuts, bread, sweetcorn are it makes sense to look at what potentially makes them so attractive hence me looking at the volatile aromatic compounds that these all have in common. Some of the compounds are at such low level yet still easily detected by fish seeing as many are water soluble that they are very much worth investigating.

Working in the kitchen it is almost impossible to use some of these safely and and such low levels with any accuracy. If I was making >100kg batches then it might be a little different but this winter I have used < 50 14mm boilies in total!

I do add some low level compounds (Organic acids) and make my own pre-mix first to get the low level I need. I also got some of Jays (A Baits) acid/vitamin premix recently so that makes it easier for me when only making lower quantities

I don't have free time let alone fishing time to try out every idea any more so try and limit my experiments to one or two things a year.

In reply to Post #7
Thanks for the input smurf. I'm really interested in aromatic compounds as the sole attraction (if that's possible). Using low level fenugreek for sotolone, garlic for allicin and roasted peanut for pyrazine, all imho have potential as olfactory of gustatory attraction instead of using artificial flavours. Tbh I have a bit of time to mess about with these things as I'm sure you'll know it's a hobby in itself . Something else I've looked at is provimi FM. With a lower protein level it became clear (to me) that the main reason for the lower protein is due to protein being used up during heating (malliards reaction) to create different volatiles and aromas hence potentially making it more attractive? I may well be barking up the wrong tree here but worth some research and experimentation

In reply to Post #8
I did look at Allicin a few years ago (probably in the first lock down) but had to choose what I spent my time on so stopped looking any further. I have two mixes I am playing with at the moment. One has 1 drop per kg of Fenugreek and my pond fish really show a preference for the bait with this than without it, does make you think doesn't it

In reply to Post #9
Is that an oleoresin fenugreek? I hadn't thought of that so will take a look. Maybe a bit simple science but I became interested after looking at roasted peanut meal Vs raw peanut in terms of catches, during roasting a substance called Di methyl pyrazine is created as the main aromatic compound which seem to be soluble so potentially detectable and from what I can see has the potential to be the main attraction of good old roasted peanuts as a single hookbait? I'm now very much a believer in very much less is a lot more

In reply to Post #10
yes the oleoresin

In reply to Post #11
Did you every compare the oleoresin vs the actual spice?
Just wondering which one is more effective

In reply to Post #12
thats something i would also want to know ynnek

In reply to Post #12
No