Researchers at Oregon State University have made a groundbreaking advance in the cannabis industry by developing a standardized language to describe the complex aromas of cannabis and hemp. This new lexicon seeks to address a longstanding challenge in how cannabis quality is evaluated — a domain traditionally dominated by potency measures such as THC content rather than sensory experience. The advancement promises not only to refine consumer understanding but also to impact public health and regulatory frameworks significantly.
Aroma profoundly influences consumer perception of cannabis, yet until now the field has lacked a universally accepted vocabulary to characterize it. According to Tom Shellhammer, professor of food science and technology at Oregon State University, sensory descriptors go beyond merely quantifying THC levels, offering a multi-dimensional perspective akin to those long established in wine and beer industries. Shellhammer asserts that a shared and precise aroma lexicon will bridge the gap between consumers, growers, and retailers by providing a common language to discuss quality more meaningfully.
The impetus for this research lies partly in the limitations of THC concentration as the sole marker for cannabis quality. While high THC is often equated with potency and desirability, it is also associated with adverse health outcomes including impaired cognitive function, cannabinoid hyperemesis syndrome, and acute psychotic episodes. By creating a systematic approach to evaluate aroma, the research suggests a way to shift focus toward sensory quality, potentially mitigating some negative health impacts by encouraging more holistic product assessment protocols.
Drawing parallels from Shellhammer’s extensive research on hops and beer flavor, the study rejects the reductive paradigm of judging products solely by their alcohol or THC content. Historically, both wine and beer industries evolved from similar limitations, eventually embracing aroma, ingredient provenance, and sensory complexity as core quality metrics. This maturation offers a model for cannabis, signaling an era whereby nuanced sensory profiles will complement chemical analyses in defining premium cannabis and hemp products.
Cannabis sativa L. encompasses both hemp and cannabis, classified primarily on THC concentration, with hemp defined by legal limits of 0.3% THC or less. This distinction is crucial for regulatory compliance across U.S. state markets and frames much of the comparative sensory analysis in the study. Both plant types exhibit overlapping aroma characteristics, but with notable differences: cannabis tends to emit skunky, musty, and savory “animalic” notes, while hemp is often described with citrus, fruity, and candy-like fragrances. This divergence underscores the complexity within the species and the need for refined descriptors.
The research engaged a diverse panel of 24 evaluators ranging from ages 21 to 70 and balanced in gender, all with varying degrees of sensory analysis expertise. Importantly, panelists assessed the aroma of raw plant material rather than smoked products, offering a controlled evaluation environment that isolates the inherent aromatic compounds without the confounding influences of combustion or vaporization. This methodological rigor establishes a clean baseline for sensory qualifiers relevant to both scientific inquiry and consumer experience.
Utilizing data collected from Portland’s Cultivation Classic cannabis competitions between 2018 and 2020, researchers formulated a lexicon comprising 25 distinct aroma descriptors. These terms encompass a wide spectrum of olfactory sensations and are designed to be intuitive yet precise, facilitating an accurate and reproducible vocabulary. This foundational lexicon marks a critical step toward standardized sensory evaluation in cannabis science, paralleling the extensive terminologies developed for other aromatic crops and fermented beverages.
Within the scope of this lexicon, the study identified four distinct aroma profiles that characterize hemp and cannabis. Three profiles—fruit, berry, candy; citrus and chemical; and cheesy and vomit/fecal—were predominantly associated with hemp samples. In contrast, a complex fourth profile consisting of funky, earthy, musty, straw, fuel, black tea, woody, and nutty or toasted aromas was more strongly linked to cannabis. These nuanced sensory clusters highlight the rich diversity inherent in cannabis sativa and offer a scaffold for future research and product classification.
Beyond the sensory evaluation, the study investigated the relationship between terpenes and volatile sulfur compounds—two classes of chemicals largely credited with contributing to cannabis aroma. Remarkably, the findings revealed only a weak correlation between the presence of these compounds and the sensory perception articulated by panelists. This insight challenges the common industry assumption that specific terpenes reliably predict particular aromas, underscoring the complexity of cannabis olfaction and emphasizing the need for empirical sensory analysis alongside chemical profiling.
The advent of a standardized aroma lexicon signals an important maturation phase for the cannabis and hemp industries, especially as they transition from an unregulated landscape to more rigorous legal frameworks. By equipping consumers with descriptive tools beyond THC potency and terpene profiles, the industry can promote more informed and nuanced decision making. This evolution mirrors broader trends in food and beverage science, where sensory evaluation is central to quality control, marketing, and consumer education.
The implications of this study extend to public health as well. By shifting emphasis from potency alone to include sensory quality, regulatory bodies and public advocates might better address issues related to overconsumption and adverse effects inherent to high THC products. Offering an aroma-based assessment tool could facilitate the development of products that deliver desired sensory experiences without excessive psychoactive impact, improving both safety and consumer satisfaction.
As research continues, the sensory profiles and descriptive lexicon developed in this study are expected to evolve. Future studies will likely explore expanded sample sizes, regional varietal differences, and the interaction of aroma with other sensory modalities such as flavor and mouthfeel. Also, the integration of advanced analytical chemistry techniques with sensory science could further unravel the complex matrices underlying cannabis aroma, enhancing product characterization and traceability.
This collaborative research, published in the esteemed journal PLOS One, underscores the interdisciplinary nature of cannabis science, bringing together experts in food technology, neurobiology, and sensory analysis. Contributors like neurobiologist Adie Rae add valuable insights bridging the gap between plant chemistry, sensory perception, and potential neurophysiological effects. Such multidisciplinary approaches are critical for establishing cannabis science as a rigorous academic and applied field.
Ultimately, the standardized vocabulary and sensory framework advanced by this research promise to redefine quality assessment in the cannabis and hemp sectors. By moving beyond THC dominance and terpene oversimplification toward a comprehensive sensory lexicon, the industry can foster innovation, improve consumer communication, and pave the way for safer, more enjoyable cannabis experiences. This milestone lays the foundation for an exciting new era where aroma science plays a central role in the future of cannabis.
Subject of Research: Development of a standardized aroma lexicon for cannabis and hemp to improve quality assessment beyond THC potency.
Article Title: Not explicitly stated in the content.
News Publication Date: Not explicitly stated in the content.
Web References:
- https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0335125
- https://www.mdpi.com/2813-1851/1/2/8
References: Research data sourced from Portland’s Cultivation Classic cannabis competitions (2018–2020) and sensory evaluation conducted by Oregon State University.
Image Credits: Oregon State University
Keywords: Cannabis aroma, hemp aroma, sensory lexicon, THC potency, terpene profiles, cannabis quality assessment, sensory analysis, volatile sulfur compounds, Cannabis sativa, cannabis regulation, cannabis research, aroma standardization
