Abstrax has released a punchy companion piece, rounding out the discussion on data-driven selective breeding practices and introducing even more flavorants to the cannabis lexicon. This latest white paper dives deep into the history and chemistry behind the iconic "cheese weed" aroma. It offers breeders and formulators insights into how to craft novel cultivars that push the boundaries of flavor in exotic cannabis. The release, named Finding Funk, also serves as a timely tribute to Skunkman Sam, the legendary cultivator behind Cheese's 1980s origins, who recently passed away at 76.
Abstrax's newest release challenges long-standing assumptions about the origins of cheese aromas in cannabis, revealing that the signature scent isn't derived from isovaleric acid, as previously assumed. Instead, the study highlights a complex interplay of various fatty acids with other peculiar compounds, including a rarely detected class of berry-forward esters called tiglates. These findings not only refine our understanding of Cheese phenotypes but also underscore how balancing cheesy and fruity flavorants can unlock an entirely new category of gourmet exotic cannabis.
These findings build on Abstrax's previous research, refining our understanding of what gives Cheese cultivars their unmistakable aroma: the signature cheese scent in cannabis doesn't come from isovaleric acid, as previously believed; instead, a combination of fatty acids and rare berry-forward tiglate esters contributes to the bold, funky profile of Cheese phenotypes. Additionally, compounds that seem pungent in isolation can transform into desirable flavors when experienced retronasally, and the discovery of a third free fatty acid solidifies the molecular blueprint for cheese-forward cultivars. These findings reinforce that cannabis aroma is shaped by a broader range of flavor compounds, not just terpenes.
"Our work continues to demonstrate that truly exotic cannabis is a product of chemistry, not chance," said Twinkle Paryani, a lead researcher at Abstrax. "By pinpointing the precise compounds responsible for these unique aromas, we're giving breeders and product developers the tools they need to create next-generation cultivars that capture complexity and authenticity."
Perhaps most strikingly, Abstrax's analysis identifies a third free fatty acid completing the triad first explored in The Case for Chemohunting. This compound family - whose names are rooted in the Latin capra (goat) due to their pungent, animalic character - cements a scientific foundation for understanding and reproducing the unmistakable aroma of Cheese phenotypes. Compounds such as capric (or decanoic) acid, compose these unique aroma profiles. These findings reinforce the importance of chemohunting, where analytical testing data complements selective breeding practices for precision-crafted sensory experiences.
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