A recent comprehensive review published in the journal Molecules (late June) presents a compelling argument for the establishment of a universal aroma and flavor wheel tailored to the cannabis industry. The study, conducted by researchers in Switzerland, Germany, and Spain, analyzes how genetics, cultivation techniques, and post-harvest treatments influence the sensory characteristics of cannabis products.
The review underscores the significance of a wide spectrum of volatile compounds—including terpenes, flavonoids, aldehydes, phenols, ketones, esters, and sulfur compounds—that collectively define cannabis’s distinctive aromas and flavors. While terpenes remain the most widely recognized contributors, the authors highlight that emerging research reveals other volatiles carry considerable influence on sensory perception.
Genetics, Cultivation & Post-Harvest Practices Intertwined
The report emphasizes that the synthesis of these aroma compounds is governed not only by genetic makeup but also by environmental and metabolic factors. This interaction creates trade-offs between breeding for strong terpene profiles and maintaining plant resilience—traits like nutrient efficiency, pest resistance, and stress tolerance.
Moreover, post-harvest handling—including careful drying, curing, and innovative packaging—plays a critical role in preserving the volatile compounds. Variables such as temperature, light, oxygen exposure, and humidity can degrade key aroma molecules like limonene, converting them into less desirable byproducts.
Towards a Cannabis Flavor Wheel: Benefits and Challenges
The researchers propose the development of a cannabis-specific flavor wheel, similar to those used in wine, coffee, tea, and tobacco. Such a tool would standardize terminology for aromas like floral (linalool), citrus (limonene), pine (pinene), woody (humulene), and spicy notes (caryophyllene).
They envision this wheel as serving multiple purposes:
- Breeders & cultivators: Assist in selecting and refining strains for targeted flavor profiles.
- Regulators & quality-control labs: Help ensure consistent product labeling and sensory standards.
- Consumers: Empower informed purchasing decisions, matching preferences with effects.
However, the authors caution that developing an accurate wheel will require extensive collaboration—across diverse cultivars, trained sensory panels, and thorough metabolomic profiling—to account for interactions between compounds and environmental influences.
Looking Ahead: Science-Driven Sensory Innovation
The review calls for expanded research to deepen understanding of compound synergies, environmental modulation, and preservation techniques. It points to emerging tools like synthetic biology and computational modeling as key enablers for optimizing aroma profiles while maintaining robustness and consistency.
Beyond sensory mapping, the authors note broader market concerns: one aligned study suggests that selective breeding for high-yield, high-THC varieties may be reducing cannabis biodiversity—a trend that could limit future flavor innovation.
At the same time, recent breakthroughs—such as identification of a new cannabinoid, cannabielsoxa, and over thirty novel genetic markers linked to cannabinoid production—underscore the expanding scientific frontier in cannabis research.
Bottom Line:
A growing body of cannabis science is advocating for a systematic approach to flavor and aroma—drawing on genetics, agronomy, and post-harvest science. The proposed aroma-and-flavor wheel could standardize sensory language, enhance cultivar development, and elevate consumer transparency. While significant challenges remain—especially in cataloging compound interactions and environmental effects—the roadmap is clear: rigorous, multidisciplinary efforts will be essential to map and preserve the full spectrum of cannabis sensory diversity.
Dabbin-Dad Newsroom