Researchers have introduced the first standardized lexicon for describing and comparing cannabis and hemp aromas. This groundbreaking move is a huge leap forward in the fast-moving industry. This development aims to enhance consumer understanding and quality assessment of cannabis products, moving beyond the traditional focus on tetrahydrocannabinol (THC) content.
Tom Shellhammer and his team of researchers, all professors of food science and technology at Oregon State University, pioneered the research. His work led to a pioneering glossary. He stressed how often the cannabis industry takes its cues from the wine and beer industries. In both instances, the public attention is often just on alcohol by weight. He stated, “Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it.”
The research found four distinct aroma profiles. These profiles were born out of assessments by a blind jury of 24 jurors of all ages between 21 and 70 inclusive, with a median age of 32 years. Among these profiles, three were predominantly associated with hemp samples: fruit, berry, and candy. Thus the fourth aroma profile was almost exclusively associated with cannabis, helping delineate the two categories more sharply.
To inform the study, the research team gathered data from Portland’s Cultivation Classic cannabis competitions held between 2018 and 2020. A process as intensive and collaborative as this analysis enabled them all to create a shared language around aromatic characteristics in cannabis and hemp.
Shellhammer further noted that relying solely on THC potency can lead consumers to overlook other important characteristics of cannabis products. “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,” he added.
In the U.S., the difference between hemp and cannabis is their THC content. Hemp is federally defined as cannabis containing 0.3% or less THC. Any product above this threshold needs to be sold through state-regulated cannabis markets. Yet this regulatory framework highlights the need for a clear, effective way to differentiate products based on sensory characteristics.
The findings of this research were published in PLOS One under the title “Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma.” That means this publication can provide a meaningful touchpoint to understand the new landscape of cannabis consumer experience and quality assessment. The DOI for the study is 10.1371/journal.pone.0335125.