Dr Pepper Formula Sheet
Added 2025-04-27 21:50:41 +0000 UTCHere is the Dr Pepper formula sheet. To work with the formula, you will also need the Cherry Flavour formula, attached here as well. To make the Dr Pepper syrup, follow the Cherry flavour and substitute the Dr Pepper (Cherry Oil #2).
As usual, if you have questions, let me know.
Comments
With old books they didn't specify, so it is assumed that they just used a mix of the two. In that case, either or will work or a blend of the two.
Darcy S. O'Neil
2025-08-26 12:47:33 +0000 UTCKind of a late question, but i noticed in your formulation for dr pepper type flavor, you call for amyl formate, listed as "638-49-3" for the cas. But in your ester making video, you made isoamyl formate, which is "110-45-2". Just wondering if I made a mistake going for n-amyl instead of isoamyl. (I didnt even really think to ask til now)
APin
2025-08-26 11:43:05 +0000 UTCIs it possible to make this without p-tolualdehyde or is there a substitute for it? Also, in the video I don't see the Table 2: Vanilla Oil Composition steps, is this optional?
Gossip Gist
2025-05-23 14:14:09 +0000 UTCThanks for sharing this, it is great to have some peer review. And getting to the exact recipe is near impossible, but we have the better option of taking this flavour and going wherever we like with it, like adding gentian.
Darcy S. O'Neil
2025-05-14 16:58:41 +0000 UTCI finally got my ingredients in and made this, so I thought I'd share my impressions and some of the things I did slightly differently. Overall impression: It's Dr Pepper without question, just not quite the store bought stuff in very subtle ways. Here's what I did different: -Instead of Bitter Almond Oil (BAO), I used more Benzaldehyde (3/4 the amount of what is called for with the BAO). -Replaced Vanilloin with Isobutavan -Instead of 0.2g Ceylon Cinnamon Oil, I used 0.15g Cinnamaldehyde -Propylene Glycol instead of Ethanol wherever called for -No red food coloring -Malic Acid for acidity (I agree 12g/L is too much) -2ml Gentian Extract added to syrup to add bitterness I'm curious as to where the "True Fruit Cherry Extract" that you mentioned would come into play, and whether phosphoric acid might play a role in the subtle differences. I hope this helps anyone who is thinking of investing in the ingredients. Let me know if you think any of the things I changed might be contributing to why it tastes "close, but not quite." Excellent find, this was a good one!
Ethan Englund
2025-05-14 04:14:28 +0000 UTC
