flavors
@Felthry fake banana is good because it's based on a better cultivar of banana.
@ikrupp i'm pretty sure that's a myth, we've heard from someone who actually has tried gros michel bananas (they still exist, they're just not commercially viable to grow anymore due to disease problems) that they don't really taste anything like that either
but either way it's a good flavor, whether based on reality or not
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@Felthry *shrug* maybe we heard wrong.
still a really good flavor and better than real bananas.
@ikrupp it's a really common story thats been going around the internet for ages? And we only have the one data point against it, so I couldn't really say
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@ikrupp but hey, you're possibly the first person we've heard express an actual *like* for the flavor, most people seem to really dislike it
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@Felthry heck, banana popsickles have been this system's favorite or second-favorite for a loooong time.
@Felthry imo if your chemical is the words "anthrax" and "annihilate" mixed together you shouldn't find out what it tastes like
@lioness it's just a methylated anthranilic acid, which is an amino acid https://en.wikipedia.org/wiki/Anthranilic_acid (though not one of the ones that occurs in proteins)
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@lioness i don't know where the name comes from but it's probably from the greek name of some plant that it was first extracted from or something
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Consider: fake lemon
@Tathar well, i did this poll based on the flavors you can get canel's gum in (at least the fruit ones), and it only has four fruit flavors (five if you count tutti-fruti but i don't, and that's in their standard flavor assortment anyway not the fruit flavor assortment)
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@Tathar fake lemon is a good flavor though
so is real lemon
we have some limoncello sparkling water and it's not just lemon flavor, it also has the lemon zest flavor
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fun fact: fake grape was the first artificial flavoring made, and it's called grape because the person who discovered it (accidentally, i might add) noted that its taste reminded them of grapes--might be specifically of wine even? i don't recall
it turns out to be a compound that's present in small amounts in certain varieties (but not all or even most) of grape, and present in larger concentrations in some red wines
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