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A new study proposes teh beginnings of a shared language for cannabis aroma, uncovering distinct scent patterns and challenging assumptions about what truly drives them.
Researchers have made notable progress toward developing a standardized language to describe the aromas found in cannabis and hemp.
“Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it,” said Tom Shellhammer, professor of food science and technology at Oregon State University.”This research lays the groundwork for a shared vocabulary that benefits consumers, retailers and growers.”
The study, recently published in PLOS One, also raises significant public health considerations. Shellhammer explained that evaluating products by scent provides an alternative to focusing mainly on THC potency, the chemical responsible for cannabis’s psychoactive effects. Although high THC levels are often treated as a sign of superior quality, scientific evidence links them to several potential risks, including impaired driving, cannabinoid hyperemesis (severe nausea and vomiting) and acute psychosis.
Lessons from Beer and Wine
Shellhammer, whose work often focuses on hops and beer flavor, drew a parallel between the cannabis market’s reliance on THC levels and the idea of evaluating beer or wine only by how much alcohol thay contain. He noted that wines were frequently strengthened with additional alcohol after Prohibition, and early IPAs were also known for elevated alcohol content. As those beverage industries developed, though, greater attention shifted toward aroma and the origins of ingredients when determining overall quality.
Cannabis and hem
New Sensory Lexicon Developed to Better Describe Cannabis Aroma, Moving Beyond Terpenes
A team of researchers has developed a new lexicon – a standardized set of terms – to describe the aroma of Cannabis sativa L., aiming to move beyond reliance on terpenes and THC content as indicators of quality. The research,published in PLOS ONE,identifies four primary aroma profiles: floral,fruity,spicy/peppery,and roasty/toasted.This progress is crucial as the cannabis industry matures and consumers demand more nuanced ways to assess product quality.
Identifying Distinct Aroma Profiles
The study involved sensory evaluation of various hemp and cannabis samples. Researchers identified four distinct aroma profiles:
* Floral: Characterized by scents reminiscent of flowers.
* Fruity: Evoking the aromas of various fruits.
* Spicy/Peppery: Describing aromas with notes of spice and pepper.
* Roasty/Toasted: Associated with aromas similar to roasted or toasted materials.
The initial findings suggest these profiles are more prevalent in certain types of cannabis.The first three profiles were predominantly associated with hemp samples,while the fourth was more common in cannabis. The scientists acknowledge that these profiles are likely to evolve as more research is conducted and a wider range of samples are analyzed.
Challenging Misconceptions About Terpenes
The research also investigated the relationship between terpenes,volatile sulfur compounds,and sensory perception. Surprisingly, the study found that neither terpenes nor volatile sulfur compounds strongly predicted how a sample would be perceived aromatically.
This is significant because the cannabis industry often mistakenly links specific aromas directly to specific terpenes. “[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,” explained Thomas H. Shellhammer, a researcher involved in the study. “This work begins to lay the foundation for that.”
The Future of Cannabis Quality Assessment
This new lexicon provides a foundation for a more objective and standardized approach to evaluating cannabis aroma. by moving beyond simplistic reliance on terpenes and THC levels,consumers and producers can gain a more accurate understanding of a product’s sensory characteristics. This will ultimately contribute to a more clear and quality-driven cannabis market.
Reference: Isaacson, S.E., Wilson-Poe, A.R., Ye, T., Qian, Y.L., & Shellhammer, T.H. (2025). Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma. PLOS ONE, https://doi.org/10.1371/journal.pone.0335125.
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