Flavours are such an issue with carp anglers and the fruity ones especially I thought it well worth a look into to show you a few tips that can help you improve your catch results. Whether you use readymade baits or make your own this unique article on bait flavours, impacts and components is highly stimulating and reveals a number of great insights and flavour and bait secrets you can exploit to catch loads more fish!
Fruit flavours naturally form as part of the ripening process as fruits mature. The whole point of most fruits is to be as attractive as possible to the creatures that will consume them and thus spread the seeds that are contained as they are excreted out of the creatures. Fruits are most attractive when fully rips and tend to give us signals not to eat them when not ripened fully. For instance eating lots of unripe apples will not do your digestive system any favours!
Have you ever noticed how tart and strongly acidic apples are when unripe? Acids are a very significant part of the reasons why fruits are very successful in carp baits. For example, malic acid from apples is used to enhance the sensory impacts of very many flavours and is well-known edge in bait terms with those guys more knowledgeable about flavours. Acids and sugars are not all there are to fruit flavours. Fruits are basically dual health, energy and nutritional providers, for the creatures that eat them and fruits also can provide extremely rich environments for seeds to germinate in when broken down.
Fruits contain sugars and these are instant energy to fish. Fish tend to really home in on instant energy sources that enter their blood stream very quickly. For eons, fish have fed upon season fruits dropping into water. But fish adapt to new flavours and flavour components all the time whenever their sensory systems encounter them. In very similar ways humans adapt and cross-adapt senses to be able to more easily identify and exploit and monopolise fresh new sources of foods.
Flavours are very definitely a notable sign post of good food. Ethyl butyrate is one of the cheapest and most commonly used flavour components. It is used in citrus and pineapple type flavours as well as in plum, peach, apricot, mango and guava among many others. However in the case of foods and the human food industry today, just because a food has a good flavour, this does not equate to a good taste and highly significantly it may not actually mean that a food is good for you (or fish!) It may just mean that flavours cover up a host of negative effects and impacts that foods can have.
Many anglers get worried about using synthetic flavours but have virtually no idea how extremely diverse such flavours and components are, no idea what reactions can occur in water and at carp sensory sites of contact and what internal impacts many components and solvents can have on fish beneficially! Did you know that glycerine has a similar food energy value in terms of energy as white table sugar and is a sweetener in its own right?
Glycerine-based flavours are very effective in part because glycerol is completely water-soluble. It is used to extract herb extracts and used in making herbal tinctures and in successfully removing tannins in these and so on. It is used in preference with herbs because compared to ethanol alcohol it has no secondary denaturing or inert rendering effects on herbal extract constituents.
Glycerol has many advantages over alcohol as a bacteriostatic and having bactericidal action so it is ideal for use with natural fruit flavours for instance. Such mixtures can help preserve baits for long periods, especially if further acids or low pH substances are added. Glycerol will sweeten flavours as well as add some food energy value. Glycerol is also better than ethanol alcohol in regard to its much higher boiling point of 290 degrees Celsius so you actually do not lose it compared to alcohol when heating up baits in cooking them; after all you want those flavours still inside your baits when you use them and not lost into the air right!
Many anglers mistakenly believe that flavours cover up bitter tastes that carp find attractive but in fact very many flavours are exceptionally bitter yet are highly successful in high levels! Sweetened flavours tend to enrich the impacts of flavours on fish senses so for instance there will be a higher likelihood of repetitive feeding responses as a result of Talin used in combination with fructose concentrate or sucrose rich substances such as honey. I regard betaine as a sweetener and enhancer in this respect also.
Not many anglers think of being that creative in creating their own fishing bait edges but all it takes is a deeper knowledge of substances and it is very easy! For example, simply mix black strap molasses and or Minamino plus some enzyme-treated liver with 1000:1 strength flavour to create something entirely new and unique!
Flavours and in particular sweet and fruity and sweet spicy flavours are very much used to entice people to eat more food than is healthy for them. If you took the flavours and cocoa out of chocolate and just saw how much sugar and nasty transfats are in chocolates I very much doubt people would regard them as sane to eat! Did you know that coco is lethal to dogs? The very same natural substance hailed as a miraculous (theobromine) can have negative consequences if consumed in too high quantities – just like anything!
One point I could make here is that that some of the more successful flavours may not just be a label or smell as it were, but actually contain certain substances with very significant bioactive internal impacts on fish. But you can make your own highly successful metabolic rate stimulating flavours too with the right knowledge!
I doubt doctors would approve of chocolate containing so much sugar! It certainly has a contributory role in causing diabetes in western people. But guess what, one of the most used flavours is used in chocolate, namely vanilla. This flavour has evolved from the natural to various synthetically-produced and extracted combinations.
There was a time when you could not buy any readymade carp baits at all and so making homemade baits was the only option. At this time I was one of thousands of anglers in the seventies and early eighties and onwards who made their own baits and used all kinds of flavours as the major attractors in cheap carbohydrate and more nutritionally stimulating carp baits.
Fruit esters are some of the most recognisable components in carp bait flavours because they are very volatile in air which means we get to smell them very easily despite our very poor sense of smell and taste compared to carp. When you walk into fishing shops you will often encounter the pungent aromas of carp fishing baits, of fruit notes and solvents in the air of many forms. One point I will say about solvents and esters is that many of these and other highly successful bait substances are very easily mixed with water; they are either totally miscible, extremely hygroscopic or at least have the minimum of water solubility so they mix with water.
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