Oregon State University researchers created a common language for describing the aromas of various cannabis and hemp cultivars. The study published in PLOS One included a descriptive aroma lexicon of 25 terms that built upon data collected in Portland’s Cultivation Classic cannabis competitions from 2018 to 2020.
Cannabis and hemp are both classified as a single species in the Cannabaceae family known as Cannabis sativa L. Hemp contains 0.3% or less of the psychoactive cannabinoid tetrahydrocannabinol (THC), while cannabis cultivars have higher THC potency that varies across strains.
The OSU researchers recruited 24 individuals to evaluate aroma profiles. The panel included participants ages 21-70 with a median age of 32. Most participants had prior experience with sensory analysis of food and beverages. They were equally split between slightly, moderately, and extremely familiar with hemp and cannabis. The participants only assessed the aroma of the plant material and did not evaluate the aroma from smoked hemp or cannabis.
The researchers noted that hemp and cannabis exhibited overlapping sensory profiles. Data analysis resulted in the identification of four distinct aroma profiles. Three profiles were predominantly associated with hemp samples, and they included 1) fruit, berry, and candy; 2) citrus and chemical; 3) cheesy and vomit/fecal. Cannabis was mainly associated with the fourth profile; this cannabis aroma can be described as earthy, musty, woody, and nutty/toasted.
The findings emphasized the importance of aroma as a key quality in evaluating cannabis products. As study author and OSU professor of food science and technology, Dr. Tom Shellhammer explained, “Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it.” This study offers a shared vocabulary that refines the assessment of cannabis product quality.
The study also examined terpenes and volatile sulfur compounds in hemp and cannabis and found neither compound strongly predicted sensory perception. This finding can help promote a more nuanced understanding of aroma in quality assessment, since the hemp and cannabis industry has historically focused on THC potency as a key feature and mistakenly associated specific aromas with specific terpenes.
Sources: Eureka News Alert, PLOS One