Cannabis Odour Molecules Discovered
Scientists have isolated the molecules responsible for the distinctive cannabis odour it’s known for.
“I have suspected for years now that we were missing something in our understanding of this plant,” said Josh Del Rosso, co-author of the study. “Although terpenes have been hailed as the major source of the pungent scent of cannabis, we now know that it is this new class of VSCs (volatile sulfur compounds).”
As the name suggests, VSCs contain sulfur-related molecules found in a number of natural “stinky” compounds. That includes the pungent and highly offensive odour of skunks. The researchers said that the fact cannabis is sometimes called “skunkweed” gave them a clue where to look.
However, separating and identifying the source of smells can be difficult, as anyone working in a busy hotel kitchen can attest. It is no easier at the molecular level. But there are ways.
“To (overcome) this issue, we employed a custom-built comprehensive 2-dimensional gas chromatography (2DGC) system with three detectors operating simultaneously: A time-of-flight mass spectrometer (TOF-MS), flame ionization detector (FID), and sulfur chemiluminescence detector (SCD),” the authors wrote.
In other words, the researchers used three different detectors on the same time to isolate the molecules responsible for the cannabis odour. As a result, the researchers found a whole new class of VSCs never before found in nature.
“The combination of multiple detectors, in tandem with 2DGC to analyze cannabis, gave us the tools needed to parse through data and identify trends between certain compounds and the aromas of various cannabis cultivars,” said Iain Oswald, lead author. “Our data conclusively establishes a link between this new family of VSCs in cannabis and its pungent aroma.”
How Can Information on Cannabis Odour Be Used? – LPC
The researchers found that there is a link between cannabis odour and perceived quality from the customer. However, that cannabis odour can dissipate quickly during processing. Researchers believe that their insights could help processors keep more of the VSCs and therefore boost perceived quality.
“These results prove that cannabis producers are racing against time when it comes to getting quality products into customers’ hands,” said another co-author, Kevin Koby. “Hopefully our results will establish a new standard for cultivators and distributors to help preserve and protect these key compounds – regardless of the rigours of processing, packaging, and time on shelf.”
Although the article doesn’t touch upon it, these findings lead the way to possibly finding a way to mask cannabis odour during the growing process. The Santa Barbara cannabis wars are just one example of “stinky” neighbours causing problems during cannabis production. It was a dicey proposition from the start with cannabis in the heart of wine country. There is a possibility that genetic modifications – either by selective growing or directly changing the DNA – could reduce cannabis odour during growing. This would be similar to growing seedless oranges or pest-resistant wheat.
Another interesting find – the compounds responsible for cannabis odour are actually closer to compounds found in garlic, as the graphic above illustrates. There may be some medical value in the findings too that are yet to be discovered.
“I hope our results can act as a springboard to help other researchers determine if these compounds endow cannabis with even more medicinal properties than we ever imagined,” Del Rosso said.
Who knew that cannabis odour, good or bad, had so much affect? Just one of the reasons why cannabis research is so important.
Read the original New Atlas article here or read the study in the ACS Omega journal.
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