I've recently begun to draw parallels between the manufacture and physical/psychological apprehension of flavour and aroma as delivered via vapour and the somewhat related fields of perfumery and cocktail mixology.
An interesting open source journal on the net, called simply, "Flavour" publishes peer reviewed studies and articles relating specifically to the science of flavour and aroma production, delivery and apprehension. You can find it here:
http://www.flavourjournal.com/
This interview http://www.flavourjournal.com/content/1/1/19 "Q&A: The Science of Cocktails" with Tony Conigliaro, London-based mixologist and owner of cocktail bars 69 Colebrooke Row and The Zetter Town House, both in London, UK is particularly interesting to me because it discusses "terroirs" http://en.wikipedia.org/wiki/Terroir (loosely translated as "sense of place") as a defining characteristic of certain foods and beverages. Conigliaro also discusses the role of electrical currents passed through various Vermouths and Gins to alter flavour and distilling flint in a vacuum still to add mineral notes to his drinks.
I'm looking forward to the day when e-liquid manufacturers begin to adopt some of these experimental approaches to the manufacture of flavour as delivered by vapour. One producer and vendor who has caught my eye is House of Liquid, the sister company of House of Mods who brought us the eBaron dripper. House of Liquid are maturing some of their e-liquids in old Scottish and French oak, whiskey barrels. I'm intrigued and very excited by this and hope to try some of House of Liquid's products soon. When I do, I'll review them here on Vapour-Taster.
http://www.houseofliquid.com/category-s/1839.htm
