A study published by the American Chemical Society has found “previously undiscovered cannabis compounds” that “yield a more complete understanding of the unique aromas that cannabis produces”.
For the study, researchers “conducted coupled sensory and chemical analyses on 31 different ice hash rosin cannabis extracts to determine how different chemical classes affect the aroma of each.”
Their sensory analysis “revealed highly divergent aroma characteristics for many samples that we broke down into three primary classes: Sweet exotic, prototypical, and savory exotic.” Researchers found “that varieties across both sweet and savory exotic classes often have very similar terpene profiles, indicating that they are not the driving force behind the unique aromatic differences.”
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