However, this study revealed that strains with significantly different aroma profiles are often grouped together, challenging the conventional belief that dominant terpenes solely determine their aromatic characteristics.
Researchers use the example of a cannabis strain known as Dogwalker OG, known for its skunky and woody aroma, which was grouped in the same limonene/caryophyllene cluster (which are two terpene profiles) as Tropicana Cookies, which boasts a bold citrus and tropical scent. Even Purple Punch, with its sweet grape-like aroma, was part of this cluster.
This discrepancy implies that while these classifications may serve well for chemotaxonomic purposes, they may not provide the required chemical distinctions for differentiating these cannabis strains based on their aroma profiles.
"This discrepancy suggests that while these classifications may be helpful for chemotaxonomic purposes, they lack the chemical information necessary to differentiate these varieties from an aroma perspective," the study reads.
In this study, scientists examined 31 cannabis ice hash rosin extracts, a potent cannabis product made by combining ice water and rosin pressing.
They used advanced techniques to identify various compounds that create the distinct aromas of cannabis. Their findings revealed that novel sulfur compounds contribute to citrus and tropical scents, while pungent skatole is found in savory strains.
Sensory tests confirmed that common terpenes often used to categorize cannabis didn't always match the scent, indicating their limited role in the cannabis aroma.
"Taken together, these results strongly suggest that while aroma is a key property in differentiating cannabis varieties and user preferences, the importance of terpenes appears to be overstated," researchers stated in the scientific paper.
Researchers used sensory analysis to classify samples into three main aroma categories: sweet exotic, prototypical, and savory exotic.
Interestingly, they discovered that strains in the sweet and savory exotic categories often shared similar terpenes, suggesting terpenes weren't the main cause of their distinct aromas. Instead, in-depth chemical analysis showed that minor non-terpenoid compounds were crucial in creating these differences.
"While found in low concentration, often accounting for less than 0.05% of the mass of the samples, their odor impact can be substantial," the study reads.
In particular, the authors of this study pinpointed important compound classes linked to certain aromas. Some strains had tropical sulfur compounds with a distinct sulfuric, petroleum-citrus scent, while others with savory or chemical aromas contained skatole, an extremely pungent chemical compound.
The finding that terpenes play a more minor role in differentiating cannabis aromas than previously believed could have significant implications for the legal cannabis industry. This may affect how products are labeled and marketed, the way they are tested in laboratories, and how quality is perceived by both consumers and producers.