OSU Study Reveals Surprising Cannabis Aroma Categories, Including Unpleasant Odors
A new study from Oregon State University reveals surprising cannabis aroma categories, including some unpleasant scents, challenging the industry's focus on THC content
Key Points
- 1OSU researchers identify four distinct cannabis aroma categories
- 2Study emphasizes aroma over THC as a quality indicator
- 3Findings challenge current cannabis marketing practices
- 4Aroma lexicon aims to standardize cannabis quality assessment
- 5Potential shift towards sensory-based cannabis evaluation
In a groundbreaking study, researchers from Oregon State University (OSU) have identified four distinct aroma categories for cannabis, including some surprising and less-than-pleasant scents. Published in PLOS One, the study involved a panel of 24 sensory experts who analyzed 91 cannabis flower samples, leading to the creation of a lexicon with 25 validated aroma terms. Among these categories, one was described as 'cheesy + vomit/fecal,' challenging conventional perceptions of cannabis aroma
The study sought to address long-standing questions about the sensory qualities of cannabis and the role of aroma in determining product quality. Historically, the cannabis industry has focused heavily on THC content as a marker of quality, but this research suggests that aroma could be a more reliable indicator. The findings highlight the need for a standardized vocabulary in the cannabis industry, akin to those used in wine or coffee tasting, to better assess and communicate product attributes
Thomas H. Shellhammer, the lead researcher, emphasized the importance of developing a standardized language for cannabis aroma, especially as the industry moves towards greater regulation. "Aroma plays a major role in how consumers judge cannabis quality," he stated, noting that current marketing practices often overlook this aspect. The study's findings may encourage consumers to consider sensory profiles over THC content when evaluating cannabis products, promoting a more nuanced understanding of quality
The research also revealed that neither THC nor terpene profiles alone can reliably predict the actual aroma of cannabis. This challenges the prevalent industry focus on chemical composition as the primary determinant of quality. The study's authors argue that aroma is the most consistent predictor of consumer enjoyment, suggesting a shift in how cannabis products are marketed and evaluated
The implications of this study could be significant for the cannabis market, potentially leading to a more transparent and consumer-focused industry. By adopting a sensory-based approach similar to that of specialty coffee or natural wine, the cannabis industry could offer a more authentic representation of product quality. This shift could also align the market more closely with consumer experiences, fostering greater satisfaction and loyalty among cannabis users