Smokin Moose
Fallen Cannabis Warrior & Ex Moderator
Terpens and cannabis: breeding on flavor
The Green House Seed Company has started a real breeding revolution by providing customers (and anyone interested) with terpens profiles of the resin of all its strains. The 2008-2009 seed catalogue contains an example of this analysys for the White Widow, and Jack is busy updating the Green House website with all updated profiles for the other strains. It is truly an innovative step away from the effect-only approach to cannabis and into the world of smell and flavor, the conoisseur way, "a la carte".
Cannabis is seen by many as a medicine or a recreational drug, but the more subtle aspect of it being an aromatic plant goes too often unnoticed. The herbs we use in our kitchen are considered aromatic plants because they contain a particular terpene profile that gives them a distinctive flavor. Cannabis is so complex from this point of view that the possible combinations are endless, creating a broad spectrum of aromas and flavors that differ with the strains and the way they are cultivated. We are opening a new way of breeding, a new frontier for all growers with a sweet tooth.
To give you an idea of what a terpene is, a quick look at Wikipedia reveals what follows:
The word terpenes defines a large and varied class of hydrocarbons, produced primarily by plants (conifers and cannabis) and more rarely by insects. Terpens are the major components of resin, oils and extracts. The name "terpene" is derived from the word "turpentine". Terpenes function as smell and taste molecules, and also as biosynthetic building blocks for the organism of almost all creatures. Terpenes are one of the most important components of the resin and essential oils of many types of plants and flowers.
Enough with the science. Let's see how these terpens are affecting cannabis in the process of breeding on flavor.
The list of 16 terpens analyzed by Green House Seed Company is a selection of the most carachteristic and recognizable ones, the ones involved in the distinctive flavor of any strain of cannabis.
A few example:
Alpha-Pinene is an organic compound, found in the oils of many species of many species of pine trees. It is also found in the essential oil of rosemary (Rosmarinus officinalis). 2 types of Alpha-pinene exist in nature, one more common in European pines, the other more common in North America. A mix of the two is present in the oil extracted from the eucalyptus tree. In the Green House range this terpene is at the highest level in the Super Silver Haze. So if you like pine-tree smelling and tasting weed, think of growing this strain, or use it for crossings.
Limonene is a hydrocarbon, classified as a cyclic terpene. It is a colourless liquid at room temperatures with an extremely strong smell of oranges. It takes its name from the lemon because lemon and other citrus fruits contain high quantities of this compound, which is responsible for much of their smell. In the Green house Strains is particularly high in the Lemon Skunk and the Big Bang.
Sabinene is a natural monoterpene and it is isolated from the essential oils of a variety of plants, mostly oak trees. Sabinene is one of the chemical compounds that contributes to the spiciness of black pepper and is a major constituent of carrot seed oil. It also occurs in tea tree oil at a low concentration. Again, this terpene is high in the Super Silver Haze and in the Arjan's Ultra Haze #1.
Myrcene, or β-myrcene, is also an organic compound. It is classified as a hydrocarbon and a monoterpene. It is obtained from the essential oil from various plants: bay, verbena, myrcia (from which is gets its name) and others. Myrcene is one of the most important chemicals used in the perfumery industry. Because of its pleasant odor, it is occasionally used directly. But it is also highly valued as an intermediate for the preparation of flavor and fragrance chemicals such as menthol, citronella, and geraniol. It is extremely high in the White Widow.
Many more terpenes are present in the resin and analyzed, and this represent a guide, a useful tool for a more mature type of smoker, conscious about flavor, and for all breeders interested in following a particular aroma in their lines.
Besides the flavour issues, recent studies suggest that terpenes may play a role in the psychoactivity of cannabinoids. But this is a different story......
I would like to take this thread a step further, diving into a metaphor that illustrates the philosophy behind these terpens studies.
To a cannabis breeder and connoisseur smoker, these graphs are like a recipe-book for a Chef de Cusine.
They tell you what are the ingredients in the preparation, and in which quantities those ingredients are employed.
Nevertheless, every Chef will create a slightly different dish, based on many variables like the type of pan used, the type of oven, the origin, quality and quantity of ingredients, the freshness of the products used, and many more.
Never two dishes will be exactely the same, because this is not a mathematical science, is an art.
In the same way, breeders can use the terpens info to determine specific causes-effect relations between a perceived smell or flavor, and the actual presence of molecules leading the senses to that particular smell or flavor.
It is not mathematics, it's just a general overview, a guide.
Don't forget, there are more than just 16 terpens to flavor and smell.
We are not braking down the magic of nature here, we are just trying to define some criteria where to start playing. With our favorite plant ;-)
keep it green guys, smell the ripeness, taste the sweetness
The Green House Seed Company has started a real breeding revolution by providing customers (and anyone interested) with terpens profiles of the resin of all its strains. The 2008-2009 seed catalogue contains an example of this analysys for the White Widow, and Jack is busy updating the Green House website with all updated profiles for the other strains. It is truly an innovative step away from the effect-only approach to cannabis and into the world of smell and flavor, the conoisseur way, "a la carte".
Cannabis is seen by many as a medicine or a recreational drug, but the more subtle aspect of it being an aromatic plant goes too often unnoticed. The herbs we use in our kitchen are considered aromatic plants because they contain a particular terpene profile that gives them a distinctive flavor. Cannabis is so complex from this point of view that the possible combinations are endless, creating a broad spectrum of aromas and flavors that differ with the strains and the way they are cultivated. We are opening a new way of breeding, a new frontier for all growers with a sweet tooth.
To give you an idea of what a terpene is, a quick look at Wikipedia reveals what follows:
The word terpenes defines a large and varied class of hydrocarbons, produced primarily by plants (conifers and cannabis) and more rarely by insects. Terpens are the major components of resin, oils and extracts. The name "terpene" is derived from the word "turpentine". Terpenes function as smell and taste molecules, and also as biosynthetic building blocks for the organism of almost all creatures. Terpenes are one of the most important components of the resin and essential oils of many types of plants and flowers.
Enough with the science. Let's see how these terpens are affecting cannabis in the process of breeding on flavor.
The list of 16 terpens analyzed by Green House Seed Company is a selection of the most carachteristic and recognizable ones, the ones involved in the distinctive flavor of any strain of cannabis.
A few example:
Alpha-Pinene is an organic compound, found in the oils of many species of many species of pine trees. It is also found in the essential oil of rosemary (Rosmarinus officinalis). 2 types of Alpha-pinene exist in nature, one more common in European pines, the other more common in North America. A mix of the two is present in the oil extracted from the eucalyptus tree. In the Green House range this terpene is at the highest level in the Super Silver Haze. So if you like pine-tree smelling and tasting weed, think of growing this strain, or use it for crossings.
Limonene is a hydrocarbon, classified as a cyclic terpene. It is a colourless liquid at room temperatures with an extremely strong smell of oranges. It takes its name from the lemon because lemon and other citrus fruits contain high quantities of this compound, which is responsible for much of their smell. In the Green house Strains is particularly high in the Lemon Skunk and the Big Bang.
Sabinene is a natural monoterpene and it is isolated from the essential oils of a variety of plants, mostly oak trees. Sabinene is one of the chemical compounds that contributes to the spiciness of black pepper and is a major constituent of carrot seed oil. It also occurs in tea tree oil at a low concentration. Again, this terpene is high in the Super Silver Haze and in the Arjan's Ultra Haze #1.
Myrcene, or β-myrcene, is also an organic compound. It is classified as a hydrocarbon and a monoterpene. It is obtained from the essential oil from various plants: bay, verbena, myrcia (from which is gets its name) and others. Myrcene is one of the most important chemicals used in the perfumery industry. Because of its pleasant odor, it is occasionally used directly. But it is also highly valued as an intermediate for the preparation of flavor and fragrance chemicals such as menthol, citronella, and geraniol. It is extremely high in the White Widow.
Many more terpenes are present in the resin and analyzed, and this represent a guide, a useful tool for a more mature type of smoker, conscious about flavor, and for all breeders interested in following a particular aroma in their lines.
Besides the flavour issues, recent studies suggest that terpenes may play a role in the psychoactivity of cannabinoids. But this is a different story......
I would like to take this thread a step further, diving into a metaphor that illustrates the philosophy behind these terpens studies.
To a cannabis breeder and connoisseur smoker, these graphs are like a recipe-book for a Chef de Cusine.
They tell you what are the ingredients in the preparation, and in which quantities those ingredients are employed.
Nevertheless, every Chef will create a slightly different dish, based on many variables like the type of pan used, the type of oven, the origin, quality and quantity of ingredients, the freshness of the products used, and many more.
Never two dishes will be exactely the same, because this is not a mathematical science, is an art.
In the same way, breeders can use the terpens info to determine specific causes-effect relations between a perceived smell or flavor, and the actual presence of molecules leading the senses to that particular smell or flavor.
It is not mathematics, it's just a general overview, a guide.
Don't forget, there are more than just 16 terpens to flavor and smell.
We are not braking down the magic of nature here, we are just trying to define some criteria where to start playing. With our favorite plant ;-)
keep it green guys, smell the ripeness, taste the sweetness
