Kaminski Kacper Piotr, Hoeng Julia, Lach-Falcone Kasia, Goffman Fernando, Schlage Walter K, Latino Diogo
Independent Researcher, 2000 Neuchâtel, Switzerland.
Aspeya Switzerland AG, 1007 Lausanne, Switzerland.
Molecules. 2025 Jun 28;30(13):2784. doi: 10.3390/molecules30132784.
L. exhibits a complex sensory profile governed by a diverse range of volatile and non-volatile compounds. Volatile constituents-such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds-together with non-volatile taste-active molecules including flavonoids and phenolic compounds, underlie its distinctive aroma and flavor. This review examines how genetic diversity, cultivation practices, and post-harvest processing modulate the synthesis, accumulation, and chemical transformation of these metabolites in the cannabis flower. It discusses recent advancements in the extraction, identification, and quantification of these compounds, highlighting the crucial integration of chemical characterization with sensory evaluation. By synthesizing findings from advanced analytical methodologies, this review addresses the challenges and opportunities involved in defining the sensory profiles of L. varieties. Drawing insights from research on other consumer plants, strategies for future innovations are outlined, including the discovery of novel aroma and flavor compounds and the development of a universal cannabis aroma and flavor wheel. This work aims to support advancements in breeding programs, enhance product quality control, and guide future research in cannabis sensory science.
大麻表现出一种复杂的感官特征，由多种挥发性和非挥发性化合物决定。挥发性成分，如萜类、醛类、酮类、酯类和含硫化合物，与包括黄酮类和酚类化合物在内的非挥发性味觉活性分子共同构成了其独特的香气和风味。本综述探讨了遗传多样性、种植实践和采后加工如何调节大麻花中这些代谢物的合成、积累和化学转化。它讨论了这些化合物在提取、鉴定和定量方面的最新进展，强调了化学表征与感官评价的关键整合。通过综合先进分析方法的研究结果，本综述解决了定义大麻品种感官特征所涉及的挑战和机遇。借鉴对其他消费植物的研究见解，概述了未来创新的策略，包括发现新型香气和风味化合物以及开发通用的大麻香气和风味轮。这项工作旨在支持育种计划的进展，加强产品质量控制，并指导大麻感官科学的未来研究。
