Flavour Translation

[TrentSteel]

So in the past few months I've come across numerous flowers that seem to have a very great nose/terpene profile yet when smoked translate very poorly into flavour.
Now fortunately this has not occurred with any of my personal grown flowers.

I was curious if anyone knows what could be causing this so I don't end up having this issue with my personal grown flowers. I know it will mostly fall on genetics but this is something else, I feel like these people could accomplish (not on purpose) the same thing with some very quality genetics. Multiple but not all the strains I recently had this issue with were organic living soil grown.

 

[Funkentelechy]

I know what you mean and personally, I think there are multiple reasons for this.

1) Genetics; I find that the popular hyped strains of the day tend to look and smell good, and have high THC levels, but they smoke like garbage.

2) Inputs; most growers, and in particular commercial growers, tend to way overdo fertilizer inputs. Think about how often the advice given on this and all other forums for almost any issue people are having growing is to add CalMag, just as an example. Over fertilized pot usually, still smells good, but most pesticides and fertilizers taste horrible when combusted, so it's when you smoke it that you really notice the excessive inputs. Less is more when it comes to a quality smoking experience, a concept that sadly most people don't get sadly.

3) The grass(no pun intended) is always greener on the other side; I find that I'm often drawn in by the smell of other people's pot because I am so used to the smell of my own pot that there is like a novelty factor to the smell of weed that's different from my own. That novelty factor usually wares off after I start smoking it.

 

[GrodanLightfoot]

1) Lots of sprayed doterra terps. I can't understand why people think cannabis smells like pinene myrcene lemonene and caryophyllene. It doesn't. Never has. Never will unless we seriously fuck up the gene pool (personally haven't smoked a strain newer than GSC/Blue Dream, maybe the gene pool has been destroyed since then? )

2) Growers don't know what they are doing. I've handled bud from thousands of growers. There's this large misconception that a grower should preserve the doterra terpenes... Why?? They are disgusting. They need to be converted into something consumable.

"Monoterpenes generally exist as aromatic and flavorful alcohols that tend to smell floral with low odor thresholds (100-400 ppb), and are present in plant material. These alcohols mostly consist of linalool, geraniol, nerol, and linalool oxides, but also includes other monoterpenes such as citronellol, alpha-terpineol, hotrienol, nerol oxide, myrcenol, the ocimenols, and other oxides, aldehydes and hydrocarbons. These alcohols bind with acids to create aromatic monoterpene ethyl esters and acetate esters, and can also be transformed into other types of monoterpenes by metabolism.
Monoterpenes can also be odorless polyols, some of which can break down easily to produce pleasant aromas. For example, diendiol can break down into hotrienol (tropical, floral, fennel, ginger aroma and nerol oxide (green, vegetative and floral with a minty undernote. "


If you aren't supplementing acetic acid, you've obviously never grown the real OG.

Glycosides are a very diverse group of non-volatile and flavorless molecules that generally encompass any molecule that has a sugar bound to a non-sugar molecule. The sugar component of the molecule is known as the "glycone", and the non-sugar component is known as the "aglycone". By breaking the glycosidic bond of a glycoside, the aglycone component is released. The aglycone component of glycosides are often polyphenols or the floral monoterpene alcohols described above.

If you aren't growing for glycones, you probably slept through weed class.


Sugars and acids are flavor. Not doterra oils.. Sugars and acids. Those are what flavors is. The terpene-weed thing is just silly. No reason to use words we don't understand. Anyone here a chemist? Then why are we using chemistry terms? I hear from "experts" all day this is a terp that's not a terp, yadda yadda yadda. Just stop it, terp weirdos.. You're all wrong. Pinene does not taste good.. It's fucking gross. Myrcene causes cancer. Fucking gross.

Unfortunately most humans in western cities cannot smell or taste worth a shit, they are literally disfunctional in this regard. I will never be able to purchase cannabis from a store. It's unusable. The crap people are smoking.. The "all strains smell the same" stuff.. The Biker OG that smells like Blueberry tasty puff.. The Sour Kush that smells like peanut shells, the Blue Dream that smells like urinal cake.. I never knew so many utter dogshit growers existed in the US until legalization started popping up.

 

[TrentSteel]

1) Lots of sprayed doterra terps. I can't understand why people think cannabis smells like pinene myrcene lemonene and caryophyllene. It doesn't. Never has. Never will unless we seriously fuck up the gene pool (personally haven't smoked a strain newer than GSC/Blue Dream, maybe the gene pool has been destroyed since then? )

2) Growers don't know what they are doing. I've handled bud from thousands of growers. There's this large misconception that a grower should preserve the doterra terpenes... Why?? They are disgusting. They need to be converted into something consumable.

"Monoterpenes generally exist as aromatic and flavorful alcohols that tend to smell floral with low odor thresholds (100-400 ppb), and are present in plant material. These alcohols mostly consist of linalool, geraniol, nerol, and linalool oxides, but also includes other monoterpenes such as citronellol, alpha-terpineol, hotrienol, nerol oxide, myrcenol, the ocimenols, and other oxides, aldehydes and hydrocarbons. These alcohols bind with acids to create aromatic monoterpene ethyl esters and acetate esters, and can also be transformed into other types of monoterpenes by metabolism.
Monoterpenes can also be odorless polyols, some of which can break down easily to produce pleasant aromas. For example, diendiol can break down into hotrienol (tropical, floral, fennel, ginger aroma and nerol oxide (green, vegetative and floral with a minty undernote. "


If you aren't supplementing acetic acid, you've obviously never grown the real OG.

Glycosides are a very diverse group of non-volatile and flavorless molecules that generally encompass any molecule that has a sugar bound to a non-sugar molecule. The sugar component of the molecule is known as the "glycone", and the non-sugar component is known as the "aglycone". By breaking the glycosidic bond of a glycoside, the aglycone component is released. The aglycone component of glycosides are often polyphenols or the floral monoterpene alcohols described above.

If you aren't growing for glycones, you probably slept through weed class.


Sugars and acids are flavor. Not doterra oils.. Sugars and acids. Those are what flavors is. The terpene-weed thing is just silly. No reason to use words we don't understand. Anyone here a chemist? Then why are we using chemistry terms? I hear from "experts" all day this is a terp that's not a terp, yadda yadda yadda. Just stop it, terp weirdos.. You're all wrong. Pinene does not taste good.. It's fucking gross. Myrcene causes cancer. Fucking gross.

Unfortunately most humans in western cities cannot smell or taste worth a shit, they are literally disfunctional in this regard. I will never be able to purchase cannabis from a store. It's unusable. The crap people are smoking.. The "all strains smell the same" stuff.. The Biker OG that smells like Blueberry tasty puff.. The Sour Kush that smells like peanut shells, the Blue Dream that smells like urinal cake.. I never knew so many utter dogshit growers existed in the US until legalization started popping up.

Nice, this is the type of information I was seeking.
Ive recently starting growing the LSO method, I believe sugars and acids are bi-products of the soil food web. However if one was aiming to supplement would coconut water suffice for sugars?
Would acetic acid be supplemented through plant and fruit ferments? Lactobacillus?

 

[Richard Drysift]

It has nothing to do what you feed/amend soil with…probably has more to do with how you dry, cure & determine ripeness than anything else; here’s some tips that helped me:
Harvest when the bud is fully ripe; don’t just go by how many days in flower. Wait until ALL the white pistils have turned orange AND receded back into the bud. They will plump up a bit and become dense; for that styrofoam level of dense-ness. Should take at least 10-11 weeks minimum indoors depending upon lineage…sativa doms may take even longer.
When you do harvest don’t cut the buds off. Leave the plant whole. Start by snipping off the fans that have visible stems. Don’t cut the sugar leaves; you can trim the longer tips that have no visible trichomes if you want but leave all the small sugar leaves alone. Cut the plant once at the base and hang it in the open air. Should take about a week or more to dry fully. Hang dry until the main stems snap when you bend them. If it folds over and creases without snapping the buds are too wet to jar up yet.
Once stems are snappy trim off the sugar leaves and remove each bud individually. Don’t jar big buds; break them down to a single stem each. I know you wanna show off the big buds but they get mold very easily when sealed in a jar which can destroy the terpenes. Once you got your buds in the jar do not seal it up right away. Just place the lid on top loosely or upside down leavening a sliver for air exchange. Next day put your nose into the jar; should smell dank. If it smells of hay or like a barn it’s moldy and you sealed it up too fast without drying fully. No saving it once mold sets in.

 

[Richard Drysift]

As an utter dog shit grower I must also admit I used to use crap nutrients that made weird tasting weed. Organic soil is the easiest way to get top notch level flavor. I usually harvest some real ugly ass plants that have amazing bud. Pretty hard to fuck up just giving water. Drying buds when it’s humid is harder than growing.

 

[TrentSteel]

It has nothing to do what you feed/amend soil with…probably has more to do with how you dry, cure & determine ripeness than anything else; here’s some tips that helped me:
Harvest when the bud is fully ripe; don’t just go by how many days in flower. Wait until ALL the white pistils have turned orange AND receded back into the bud. They will plump up a bit and become dense; for that styrofoam level of dense-ness. Should take at least 10-11 weeks minimum indoors depending upon lineage…sativa doms may take even longer.
When you do harvest don’t cut the buds off. Leave the plant whole. Start by snipping off the fans that have visible stems. Don’t cut the sugar leaves; you can trim the longer tips that have no visible trichomes if you want but leave all the small sugar leaves alone. Cut the plant once at the base and hang it in the open air. Should take about a week or more to dry fully. Hang dry until the main stems snap when you bend them. If it folds over and creases without snapping the buds are too wet to jar up yet.
Once stems are snappy trim off the sugar leaves and remove each bud individually. Don’t jar big buds; break them down to a single stem each. I know you wanna show off the big buds but they get mold very easily when sealed in a jar which can destroy the terpenes. Once you got your buds in the jar do not seal it up right away. Just place the lid on top loosely or upside down leavening a sliver for air exchange. Next day put your nose into the jar; should smell dank. If it smells of hay or like a barn it’s moldy and you sealed it up too fast without drying fully. No saving it once mold sets in.

Thank you very much for your input but I don't need a breakdown on the basics of growing weed.

I do believe that is a massive part of the issue, most of the flower I have personally had this issue with is commercially produced and I don't imagine them taking their time with the dry/cure.