# Making an apple that tastes like anything Source: https://www.youtube.com/watch?v=jktuzvxRSNE Recap page: https://rapidrecap.app/video/jktuzvxRSNE Generated: 2025-12-10T22:04:22.654+00:00 --- ## Quick Overview The experiment successfully created apple flavors resembling blueberries, strawberries, peaches, coconut cream, bubblegum, orange zest, bourbon whiskey, and bacon, although the bacon and blueberry flavors were less successful, demonstrating that an apple's flavor profile can be significantly altered by infusing it with oil-based flavor extracts diluted in an emulsified solution. **Key Points:** - The experiment successfully infused apples with various oil-based flavor extracts, resulting in apples tasting like blueberries, strawberries, peaches, coconut cream, bubblegum, orange zest, bourbon whiskey, and bacon. - The base solution for infusion consisted of 13.2g Tween 80 emulsifier mixed with 134g distilled water, and then blended with flavor extracts at varying concentrations (2.5x up to 53x the original concentration). - The apples were soaked for one minute in the respective flavor solutions (or 40 seconds for the initial cinnamon apple) and then left to sit for 24 hours at room temperature, followed by 24 hours in the refrigerator. - The highest concentration (53x) for the cinnamon flavor resulted in an apple that tasted like apple mixed with cotton candy, while the lowest concentration (2.5x) tasted like a regular apple. - The jalapeno apple flavor was rated as tasting 'gross' and intensely spicy, while the bacon apple was described as 'grotetesque' and not a successful flavor combination. - The most successful flavors, offering a noticeable and pleasant change, were judged to be Orange Zest, Peach, and Coconut Cream. - The experiment concluded that the method works, though achieving specific flavor profiles requires significant trial and error in concentration levels. ![Screenshot at 03:32: The creator shows the recipe for the highly concentrated cinnamon apple solution, which uses 52.8g methyl anthranilate, 13.2g Tween 80, and 134g water, noting that the actual process is more complex than this initial recipe.](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-03-32.png) **Context:** The video documents an experiment where the creator attempts to infuse edible flavors into apples to make them taste like other things, such as grapes, cinnamon, or bacon, inspired by a previous success in making an apple taste like a grape. The process involves creating an emulsified solution of distilled water, Tween 80 (an emulsifier), and various concentrated, oil-based flavor extracts (like those for blueberry, peach, bacon, etc.). The apples are soaked in these solutions for one minute, then stored for two days (24 hours at room temperature, 24 hours refrigerated) before being tasted to evaluate the resulting flavor infusion. ## Detailed Analysis The creator attempts to infuse various flavors into apples using a mixture of distilled water, the emulsifier Tween 80, and concentrated oil-based flavor extracts. The initial attempt to make an apple taste like cinnamon involved a recipe requiring 52.8g methyl anthranilate, 13.2g Tween 80, and 134g water, which resulted in a thick, white, milky substance after blending. The creator later simplifies the cinnamon recipe by substituting trans-Cinnamaldehyde for methyl anthranilate and using the emulsified water/Tween 80 mixture. After soaking the apples for one minute in the various solutions, they are left for 24 hours at room temperature and then 24 hours in the refrigerator. The results show that the highest concentration (53x) of cinnamon flavor made the apple taste like apple mixed with cotton candy, while the lowest concentration (5x) tasted like a normal apple. The jalapeno apple tasted intensely spicy, and the bacon apple was deemed 'grotetesque' and unsuccessful. The peach and coconut cream apples were rated as successful, tasting subtly like the intended flavor. The blueberry apple tasted like perfume mixed with apple. The creator concludes the experiment was a success overall, proving that the infusion method works, but perfecting a specific flavor requires significant trial and error with concentrations and soak times, as demonstrated by the highly variable results across the different flavor treatments. ### Preparation of Flavor Solution - A base solution of 13.2g Tween 80 and 134g distilled water is made (03:44), into which various oil-based flavor extracts are added at different concentrations (2.5x to 53x) and blended (04:50). ### Apple Soaking Procedure - Apples are soaked for one minute in the respective flavor mixtures (09:53), then removed and placed on a tray (10:14), where they sit for 24 hours at room temperature followed by 24 hours in the refrigerator (11:05). ### Tasting Results - Cinnamon and Spicy Flavors - The highly concentrated cinnamon apple tasted like apple mixed with cotton candy (15:15), while the jalapeno apple tasted intensely spicy (07:24). The bacon apple was described as 'grotetesque' and not successful (29:59). ### Tasting Results - Fruit and Sweet Flavors - The Peach apple tasted good, like a mild peach mixed with apple (27:31), and the Coconut Cream apple was rated as 'borderline perfect' (29:57). The Blueberry apple tasted like perfume mixed with apple (28:11). ### Conclusions and Final Thoughts - The process works, but achieving specific flavors requires extensive trial and error with concentrations (32:21). The creator notes that the subtle flavors like orange zest were the most successful, while others were either too subtle or too artificial/unpleasant (33:04, 33:48). ![Screenshot at 00:03: The creator holds a large jug of Bird Stop repellent, which is later revealed to be irrelevant to the main experiment.](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-00-03.png) ![Screenshot at 03:10: The recipe for the cinnamon flavor is displayed, showing the required amounts of methyl anthranilate, Tween 80, and water for a 200mL batch.](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-03-10.png) ![Screenshot at 04:40: The creator shows the bottle of trans-Cinnamaldehyde, which he ultimately uses as the cinnamon flavor component for the apple infusion.](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-04-40.png) ![Screenshot at 06:06: The mixture of Tween 80 and water is shown after blending, appearing soapy and opaque white due to the emulsification process.](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-06-06.png) ![Screenshot at 11:07: After 24 hours in the fridge, the tray of apples shows varying degrees of browning/reaction, with the whiskey-treated apple showing significant white residue \(14:58\).](https://ss.rapidrecap.app/screens/jktuzvxRSNE/00-11-07.png)