In the modern cannabis industry, flavor has become quite important once the classy consumers started using vaporizers that have low-heat functionality rather than the usual bowls or joints, where flavors of strains lose their punch only after two hits.
Scientists from The University of British Columbia have examined the genome of cannabis plants to search the genes in charge of giving different strains their skunky, earthy and lemony flavors, which is a significant step for the growing legal cannabis sector.
Jörg Bohlmann, a professor in the Michael Smith Laboratories and faculty of forestry at UBC, says that the research aims to improve highly-reproducible and well-defined cannabis variations. This is the same for the wine industry, which relies on distinct collections, like merlot or chardonnay for high valued products.
He adds that their findings could notify breeders of commercial assortments on which genes they should take note of to achieve particular flavor qualities.
The scientists found around 30 terpene synthase genes that add to the different flavors in cannabis. The genes they identified play a part in generating natural products, like pinene, myrcene and limonene in the cannabis plants. The scented molecules are commonly known as terpenes in the cannabis sector. They mentioned that myrcene generates the earthy and dank flavor with the distinguishing taste of purple kush, while the limonene compound generates a lemon-like flavor.
According to Bohlmann, the economic capacity of the controlled cannabis industry is enormous, but the ongoing challenge is that growers are using a crop that is extremely variable and not well standardized for its primary natural product profiles.