Cannabis, a complex and captivating plant, has long been associated with its distinctive “skunk-like” smell, but the chemical origins of this aroma have remained shrouded in mystery. A groundbreaking new study sheds light on this enigma, revealing an entirely new family of sulfur compounds that gives cannabis its pungent odor. Strikingly, these molecules bear a remarkable resemblance to aroma compounds found in garlic, hinting at potential medicinal benefits within this aromatic profile.
While current cannabis research primarily focuses on cannabinoids such as THC and CBD, this study delves into the myriad of other molecules present in the plant. Hundreds of aroma compounds, many belonging to the terpene class, contribute to the diverse scents found in different cannabis strains. Previously, it was hypothesized that terpenes were solely responsible for the characteristic cannabis aroma. However, due to challenges in analyzing all potential aroma compounds, a definitive understanding remained elusive.
To tackle this issue, researchers employed a state-of-the-art comprehensive 2-dimensional gas chromatography system with multiple detectors, allowing for a detailed examination of volatile sulfur compounds (VSCs). These sulfur-containing compounds are known to contribute to pungent smells in various plants, including hops, garlic, and even skunk spray.
The study’s findings establish a clear link between this new family of VSCs and the iconic “skunk-like” scent of cannabis. Several VSCs previously unidentified in nature were discovered, with higher concentrations correlating to stronger pungency in certain strains.
What sets this discovery apart is the chemical similarity between these newfound cannabis VSCs and some garlic-derived VSCs known for their potential health benefits. This intriguing connection opens up exciting research avenues, suggesting that these newly identified cannabis VSCs may possess medicinal properties yet to be fully explored.
The research also revealed that proper processing can preserve VSC content in cannabis extracts, offering potential insights for producers seeking to optimize the concentrations of these compounds in future cannabis products. However, the study also highlights that VSC levels decrease significantly over time, prompting a sense of urgency for producers to deliver high-quality products to consumers promptly.