Very interesting read. Good to see more open testing on this wonderful plant.
It sounds like theyāre making terpene concentrates, do you spray it onto dried bud or something? It reminds me of tasty puff, the shit you put a few drops of onto your bud and it would taste like weird cherry cough syrup or something lol
If theyāre naturally sourced terpenes itās not really a bad idea to improve flavor. A bit sketchy and unnecessary, but not a bad idea š¤·
Im no expert but yes ive seen lots of ppl mention extracting terps and adding back in to concentrates. I believe distillate is done like that??
Maybe when ppl mine thc diamonds too??
Thatās interesting and reinvigorates some areas of study.
Iāve run some tests for storage over a 12 months period, soon to include a 24 month period.
In this case, beta-myrcene has increased substantially (opposite) along with a doubling of alpha-limonene (not measured in paper). Terpinolene is gone (similar result). Linalool has increased (similar). Alpha-Pinene has decreased (opposite), beta-caryophyllene (not measured in paper) has about halved with most of the remainder decreasing as would be intuitive.
The āboiling pointā for Terpinolene is fairly low, relatively, so I can see that loss for both the paper and what Iāve measured. But, is that what is really happening or is it being converted to a different terpene form. If so, what are the timescales for conversion and under what conditions? As an example alpha pinene increases in the paper for cure but I see a long term decrease. And, counter-intuitively, alpha pinene has a lower boiling point than terpinolene but, relatively, terpinolene has a much greater loss over time (factor of 15X).
One thing, I feel that there is potential for a great deal of measurement error here at the quantities being measured. For what Iāve gathered, it is a small sample size but the current results tend to indicate there are more complicating factors to be considered, time being a prime variable, not to mention sample selection and overall environment. But, I do think we can glean more information with more study and Iām not certain if at this point if that particular paper reflects some of the complexity on longer and perhaps more realistic time scales. So, very interesting. Thank you for sharing. FWIW, Iām going by the articleās interpretation since I havenāt yet sourced the original research.
Growing for monterpene content is not the way. Growing for vocs that result from break down is the way. Better quality, all aroundā¦ In every aspectā¦ No one like terpenes. They just think they do.
Armpit gets stronger with heat. Feet donāt loose their smell from heat. When cabbage is cooked, the sulfur that it contains multiplies. Sauvignon Blanc is higher in thiol because of rough machine harvesting. Refrigerated perfume weed has no future in craft nor commercial cannabis.
Fruity weed is just low thiol weed. You never smell limonene, pinene Lina look etc terpenes on weed. Look at the study showing monterpene content in cooked ham.
āThe terpenes that were found in the meat were limonene, beta caryophyllene, terpinolene, terpineol and eucalyptol.ā Terpenes mean nothing. Betacaratene is a terpene. It doesnāt get you high or taste like carrots just because the vape pen poster says so.
Iām growing Super Skunk right now. It smells like fruit thiols. Thatās why they call it skunk. They are using lab to categorize,not their nose.
The weed labs are still pretending they donāt know how to test for weed compounds lol. Hereās one of 2 ways used : 'Sniffing out' fruity thiols in hoppy beers | ScienceDaily
How exactly do you propose to grow cannabis for vocs?
What does that have to do with terpenes? Arm pits and feet smell as a result of microbial activity.
Cabbage contains glucosinolate which is water soluble and gives the sulfur smell (it contains sulfur). The sulfur does not multiply by cooking.
Most of that post is nonsense. Weed does not ever smell like limonene or pinene? BS.