CORVALLIS, Ore. – Researchers at Oregon State University are creating a standardized language to describe the aromas of cannabis and hemp.

According to the study, published in PLOS One, this initiative aims to enhance consumer, retailer, and grower communication. Tom Shellhammer, a professor of food science and technology, emphasized the importance of aroma in judging cannabis quality.

“Aroma plays a key role in how consumers judge cannabis quality, yet until now there’s been no standardized language to describe it,” Shellhammer said.

The study involved a panel of 24 individuals evaluating aroma profiles of hemp and cannabis. The findings revealed overlapping sensory profiles, with cannabis often described as skunky and musty, while hemp had more citrus and fruity aromas.

Researchers developed a descriptive aroma lexicon of 25 terms, categorizing four aroma profiles. The profiles include fruit, berry, candy; citrus and chemical; cheesy and vomit/fecal; and funky, earthy, musty, straw, fuel, black tea, woody, and nutty/toasted.

Shellhammer highlighted that the research offers an alternative to assessing cannabis quality beyond THC levels.

“As the cannabis industry transitions from unregulated to legal frameworks, it’s critical to offer consumers tools for assessing product quality beyond terpenes and THC,” Shellhammer said.

This work marks a significant step in providing consumers with better tools for quality assessment in the evolving cannabis industry.