Study Finds 4 Distinct Aroma Profiles Associated With Cannabis

A study published this month in the journal PLOS One suggests there are four distinct cannabis aroma profiles. The profiles that emerged in the research are: 

In a statement, Tom Shellhammer, professor of food science and technology at Oregon State University, who conceptualized the study, said the “research lays the groundwork for a shared vocabulary that benefits consumers, retailers and growers.”  

“Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it. … As the cannabis industry transitions from unregulated to legal frameworks, it’s critical to offer consumers tools for assessing product quality beyond terpenes and THC. This work begins to lay the foundation for that.”” — Shellhammer in a press release    

Shellhammer added that aroma-based quality assessment offers an alternative to relying solely on THC potency. 

For the study, titled “Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma,” a panel of 24 individuals, most with prior experience with sensory analysis of food and beverages, evaluated aroma profiles. They were asked about their familiarity with cannabis and hemp, and were fairly equally split between slightly, moderately, and extremely familiar. 

The panel analyzed the hemp samples at Oregon State and, to ensure legal and state-compliant handling, the cannabis sample evaluation was carried out in space owned by a local cannabis dispensary. The panelists only examined the aroma of the plant material, not the aroma from smoked cannabis or hemp. 

The fruit, berry, candy, citrus, chemical, cheesy, and vomit/fecal profiles were most associated with hemp, while the funky, earthy, musty, straw, fuel, black tea, woody, and nutty/toasted profiles were associated with THC-rich cannabis.