Flavor Wheel & Taste Calibration

[chain_gang]

Wood & Floral Notes

*Will edit and update as I go. NYT = not yet tasted.

Method/Info:
-Most of the cereal grains are pretty straight forward - oatmeal is oatmeal, and so on. Won't try to be an ass here, so when I smell and taste it, I'll just put in parenthesis what I taste tested to dial me in.
-The cereal grains is broken down by the seven principle grains (thanks Google).
-Skipping 'Grassy'.
-Wood will take time to get through. I chewed on a hickory chip, and got nothing. Definitely need to burn some for the smell and let some soak in water for a while for the taste comparison. Oak and cedar chips may be hard to come by.

1. Cedar (NYT)

2. Cereal grains
2A. Wheat (wheat wrap)
2B. Maize (NYT)
2C. Rice (NYT)
2D. Oats (rolled oats - 100% whole grain)
2E. Rye (seeded rye bread)
2F. Sorghum (can't find)
2G. Barley (Quick Barley - raw)
Notes:
Similar to oat, but toned down; starchy and neutral residual

3. Grassy (skipping)

4. Hickory
Smell (unburned):
BBQ seasoning
Smell (smoke):
Bit of seasoning, fresh steeped tea, stronger than oak
Taste (chip soaked water)
Tea, much stronger and sharper than oak

5. Oak
Smell (unburned):
Bit sweet, tea
Smell (burned):
A light and freshly steeped tea
Taste (chip soaked water):
Diluted tea

6. Tea
6A. Black (English breakfast tea)
Smell:
Mild tea
Taste:
Diluted black coffee minus acid, mild-medium tea
6B. Green Tea
Smell:
Grassy, lemongrass-y, bit sweet
Taste:
Milder and smoother than black tea, a bit lemongrass-y