What Gives Marijuana Strains Their Distinctive Smells And Flavors? A New Scientific Review Sheds Light

A new scientific review takes a deep dive into the flavors and aromas of
marijuana, examining how the plant’s genetic makeup, cultivation methods
and post-harvest processing affect the various compounds that give cannabis
products their distinctive palate.

The goal, it says, is to “support advancements in breeding programs,
enhance product quality control, and guide future research in cannabis
sensory science.”

A wide array of molecules—terpenes, flavonoids, phenols, aldehydes,
ketones, esthers and sulfer-containing compounds—are behind the sensory
profiles of cannabis, the study explains. Terpenes are the most prominent
contributor to the plant’s bouquet, but authors point out that recent
findings around other compounds “challenge the conventional focus on
terpenes as the primary determinants of aroma, underscoring the importance
of volatiles in shaping the aromatic complexity of cannabis.”

Production of those chemicals is determined through both a plant’s genes as
well as its metabolic and environmental conditions, the review adds,
meaning that maintaining “robust agricultural properties―such as optimized
nutrient and water use, temperature tolerance, pest resistance, and
shortened growth cycles—remains critical even as breeders reconfigure
cannabinoid and aroma profiles.”

“While modifications to flavor traits and the cannabinoid content can
enhance the product quality,” it says, for example, “there is increasing
evidence that these traits are intertwined with plant stress responses and
the overall cultivation performance.”

“The aroma and flavor of C. sativa L. are defining features that contribute
to its identity, appeal, and potential therapeutic effects. These sensory
attributes arise from a complex interplay of genetic, biochemical, and
environmental factors, with terpenes, flavonoids, and other volatile
compounds playing central roles.”

Plants can also be modified through genetic manipulation or post-harvest
handling techniques. “By optimizing these variables,” the review explains,
“it is feasible to enhance the profiles of aroma and flavor compounds.”

While gene-editing technology can revise the foundational makeup of
cannabis plants, various environmental factors—ranging from differences in
light wavelengths, soil composition and water availability, among
others—can also significantly affect terpene levels, it continues,
highlighting the roles of UV light and various soil nutrients.

“Combining these methods―genetic selection, optimized cultivation
practices, and meticulous post-harvest techniques―yields the most effective
results,” authors wrote in the new paper. “For example, selecting varieties
with high terpene potential, cultivating them under specific light and
nutrient regimens, and employing precise drying and curing methods can
maximize the aroma and flavor qualities of cannabis.”

The review, by four independent researchers in Switzerland and Germany
along with the founder of the Spanish plant science firm SeedCraft, was
published late last month in the journal Molecules.

“By leveraging advances in genetics, agronomy, and post-harvest handling,”
it says, “it is possible to not only preserve, but also enhance the terpene
profiles of C. sativa L., ultimately improving the sensory experience for
consumers and expanding the applications in both the medicinal and
recreational contexts.”

Compounds that imbue cannabis with its smell and flavor are also prone to
degradation, the result of factors like light, heat, oxygen and humidity.
Many volatile chemicals, for example, are lost when products are exposed to
heat.

“Regarding light exposure,” the paper adds, “UV and other light wavelengths
can catalyze photochemical reactions, leading to the breakdown of terpenes
and the formation of undesirable byproducts. For example, limonene can
oxidize under UV exposure to produce terpinolene or other oxidized
derivatives, altering its citrusy aroma.”

Oxidization, it continues, “not only reduces terpene concentrations, but
also generates additional compounds with different sensory properties, such
as alcohols or ketones, which can alter the aromatic characteristics and
perceived flavor of cannabis products.”

Preservation strategies might include novel packing methods, refrigeration
or freezing, removing oxygen from packaging, freeze-drying or so-called
microencapsulation or nanoencapsulation, where desired compounds are
embedded in protective carriers.

Cannabis growers and others would benefit from a flavor wheel mapping
marijuana aromas, similar to standardization practices in wine, coffee, tea
and tobacco, authors wrote: “Consumers receive a tool to match preferences
with effects, while researchers benefit from a standardized system that
aids data comparison and advances the scientific understanding of the
cannabis aroma and flavor.”

To that end, the researchers also published a map intended to visualize the
flavor and aroma descriptors of various commercially available terpenes.
“For example, the descriptors floral and lavender are frequently used for
linalool,” the paper says; “citrus, lemon, and orange are frequently used
with limonene; pine is frequently used with pinene; earthy and woody are
frequently used with humulene; and woody, spicy, and peppery are frequently
used with caryophyllene.”

The new review says future research “should continue to explore the
interactions between compounds, the environmental factors influencing their
production, and the development of preservation techniques to maintain
their stability,” with authors opining that the “application of
cutting-edge technologies, such as synthetic biology and computational
modeling, holds promise for optimizing aroma and flavor profiles while
ensuring product quality and consistency.”

And while a “comprehensive aroma wheel” would be “desirable within the
field,” the paper says, developing one might be a challenge. “It is posited
that an extensive study encompassing various strains, trained sensory
panelists, and detailed metabolomic analysis is essential to ensure
accurate representation,” it says.

“This review highlights the complexity and significance of cannabis aroma
and flavor, emphasizing the need for continued collaboration between
researchers and industry stakeholders,” the review concludes. “By
addressing these challenges, the cannabis sector can unlock new
opportunities for product development and scientific discovery.”

A separate study by a California graduate student, meanwhile, recently
found that incentives in the legal marijuana market—such as the desire for
plants to mature faster and produce more cannabinoids for extraction—may be
leading to a decline in global biodiversity of the plant.

That paper noted that while humans have been selectively breeding the
cannabis plant for thousands of years, breeders in what it refers to as the
“post-prohibition” era have optimized for a handful of traits, such as a
high proportion of flowers as opposed to stalks or leaves, maximum
cannabinoid content, a “desirable suite” of aromatic terpenes and a
reproducible chemical profile.

Amid an upswing in marijuana research in the post-prohibition era,
researchers are still unlocking new secrets about the cannabis plant.
Researchers earlier this year, for example, announced that they successfully
identified a new cannabinoid—cannabielsoxa—produced by the marijuana plant as
well as a number of other compounds “reported for the first time from the
flowers of *C. sativa*.”

Other research in 2023, published by the American Chemical Society, identified
“previously undiscovered cannabis compounds” that challenged conventional
wisdom of what really gives cannabis varieties their unique olfactory
profiles.

As for other recent cannabis research, scientists reported in May that they identified
33 “significant markers” in the cannabis genome that “significantly
influence cannabinoid production”—a finding they say promises to drive the
development of new plant varieties with specific cannabinoid profiles.

Among the findings were what the paper called a “massive” set of genes on
one plant chromosome that involved about 60 megabases (Mb) and was
associated specifically with THC-dominant cannabis strains.

The article said the results “offer valuable guidance for *Cannabis *breeding
programs, enabling the use of precise genetic markers to select and refine
promising *Cannabis* varieties.”

While research into marijuana has exploded in recent years as the result of
more jurisdictions legalizing the drug for medical and adult use, it’s
unclear how the Trump administration’s priorities will impact that trend.

For example, under the new administration, “marijuana” is also now one of
nearly two dozen “controversial or high-profile topics” that staff and
researchers at the National Cancer Institute (NCI) are required to clear
with higher-ups before writing about.

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The post What Gives Marijuana Strains Their Distinctive Smells And Flavors?
A New Scientific Review Sheds Light appeared first on Marijuana Moment.