Himanshu Goenka
Even though federal laws in the United States still classify
marijuana as an illegal drug, many states have formulated more lax laws
surrounding cannabis, with varying acceptability of both medical and
recreational marijuana use. However, the nascent industry is far from
standardized, especially in terms of the many variants of weed that are
available in the market.
Researchers from the University of British Columbia (UBC) in Canada
are trying to change that with a new study on the flavor of different
strains, hoping a better understanding would lead to cultivation of
consistent high-quality varieties. Published Wednesday in the journal
PLOS ONE, the open-access study is based on scanning the genome of different cannabis plants to identify the genes responsible for flavor.
The researchers found around 30 terpene synthase genes that are
responsible for different flavors in marijuana. Terpenes are produced by
a large variety of plants, as well as some insects, and are a large
class of organic compounds that usually have a strong smell, which can
be fragrant. Synthases are enzymes that catalyze the process of
synthesis in an organism, in this case, terpene in cannabis.
Some of the genes discovered by the researchers contribute to the
production of limonene, myrcene and pinene in marijuana plants.
Limonene, for instance, gives cannabis a lemon-like flavor, while
myrcene imparts an earthy flavor. Also discovered was the terpene that
gives cannabis its signature smell — beta-caryophyllene.
A
fully budded marijuana plant ready for trimming is seen at the
Botanacare marijuana store ahead of its grand opening on New Year's Day
in Northglenn, Colorado, Dec. 31, 2013. Photo: REUTERS
“The goal is to develop well-defined and highly-reproducible
cannabis varieties. This is similar to the wine industry, which depends
on defined varieties such as chardonnay or merlot for high value
products. Our genomics work can inform breeders of commercial varieties
which genes to pay attention to for specific flavor qualities,” Jörg
Bohlmann, a professor in the faculty of forestry at UBC and lead author
of the study, said in a statement Wednesday.
The number of genes found in the study is similar to that found to
play a role in grapevine for the flavor of wine. The researchers said
the interaction between terpene compounds and cannabinoid compounds —
like tetrahydrocannabinol that gives marijuana its medicinal properties —
still needs to be examined. Bohlmann said it will help standardize an
industry whose economic potential is massive.
“There is a need for high-quality and consistent products made from well defined varieties.” he said.
Co-authors on the study were graduate student Judith Booth and
Jonathan Page, who teaches in the botany department, and also founded
cannabis testing and biotechnology company Anandia Labs.
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