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In reply to Post #2
I actually think plain glycerol is a winner but then again I did really well fishing baits soaked in amyl acetate which would suggest they could detect it but maybe a different receptor?
Edit, I should have said that I currently use no liquid at all , just the basemix and let that do the taking in terms of olfactory response
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In reply to Post #1
Now that's something that I haven't ever considered. A quick search reveals that garlic and onion have water soluble compounds and that butyric acid is at least miscible with water., so that's a start. It also begs the question whether carp can actually taste the non soluble ones or even smell be them. Maybe have a season fishing pineapple flavour versus just unflavoured glycerol and let us know how you get on 😁
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I've been looking more and more at flavours, especially water solubility of compounds within those flavours. So many of those compounds like amyl acetate in pineapple type flavours are insoluble in water amongst many many others unless they are mixed with glycerol which does make some of them partially soluble. With that in mind do you lads think flavours are more to aid gustatory reaction rather than olfactory?
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Bait