Ever wondered what creates that earthy, sharp, skunky, or even cheesy odour?
The aroma hits before the flower is even in sight. It’s the most defining trait, but what actually creates those powerful scents?
The secret to the smell lies in terpenes, organic compounds found in the essential oils of many plants. They’re responsible for the fragrance of pine needles, lavender fields, citrus rinds and strains.
Containing more than 200 identified terpenes, they shape the sensory experience.
Some strains give off aromas so strong and dank it makes you pull a certain face, think pungent, cheesy, or outright skunky. This comes down to specific volatile sulfur compounds (VSCs), discovered in recent years.
Skunky notes come from VSCs similar to those found in skunk spray. These compounds evolved in genetics as natural protection against pests. Cheesy aromas are a mix of fatty acids, esters, and certain terpenes like isovaleric acid, also found in aged cheese. When combined with earthy base terpenes, the effect can be delightfully dank.
In legacy and craft cultivation, aroma isn’t just an accident, it’s a marker of quality. Terpenes can be influenced by:
Craft growers prize terpene preservation as much as genetics, because the smell signals not just flavour but freshness and potency.
That unmistakable dank, earthy, cheesy smell isn’t just one factor, it’s the result of complex chemistry, careful cultivation, and the plant’s natural defense system. For consumers, aroma isn’t just sensory pleasure; it’s a preview of the experience to come.
