These are some of my notes that I recorded by tasting wilds and cultivars. Banana is a common wild one, but canteloupe is also a really strong flavor on some. I had a few wild ones that were white, and they generally had milder, creamy flavors. The ones I gathered in P.A were much more banana, the ones in Maryland tended towards Mild and had more tropical flavors.
Flavor profile Notes
Savory cheese, nutritional yeast, barm, salty melon, tomatillo, che/ mulberry.
Bitters aperol, herbal, hops
Fruity bubblegum, peachy, berry, strawberry, white strawberry
Tropical jackfruit, guava, pineapple, golden berry/ ground cherry, cherimoya.
Banana runts, brown banana, green banana, cooked banana
Caramel varying darkness, toasted marshmallow, butterscotch
Cream coconut, vanilla, icecream, pudding
Melon canteloupe honeydew
OFF FLAVORS (Not always bad, but are off-putting to most, and can be very overwhelming)
metalic- magnesium, copper, iron, potassium salt.
Fermented- rotten, yeasty, sour milk, black banana, bad wine, skunky beer, moldy, Sake, Makgeolli
Pungent- skunky, sharp cheese, bile, acrid.
TEXTURES
Firm
Melting
Avacado
Custard
Buttercream
Paste
Pudding
̶M̶o̶n̶k̶e̶y̶ ̶M̶a̶s̶h̶ Mashed banana


