Abstrax's latest white paper dives 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 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.
But why do we enjoy these flavors in the first place? The paper also explores the phenomenon of backwards smelling, the process by which our olfactory system experiences aroma retronasally, influencing our perception of flavor. This explains why compounds that may smell pungent or even off-putting in isolation spark enjoyment when paired with the right complementary flavorants. By decoding these interactions, Abstrax is giving breeders the ability to craft cultivars with unprecedented precision.
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.
This research builds on Abstrax’s pioneering study led by Paryani, which proved that even phenotypes from the same progeny can exhibit substantial variations in their aroma profiles, independent of terpene content. These new insights reaffirm that it’s not terpenes, but rather the nuanced expression of specific flavorants, that dictates the final flavor and aroma of a cultivar.
