Train

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Published online 2020 Jun 26. doi: 10.1104/pp.20.00593

Terpene Synthases and Terpene Variation in Cannabis sativa​

Rhododendron dauricum - Wikipedia

en.wikipedia.org

Cannabichromene - Wikipedia

en.wikipedia.org

Cannabis flower essential oil - Wikipedia

en.wikipedia.org

https://en.wikipedia.org/wiki/Muscone
MUSK DEER SKULL
The musk deer belongs to the family Moschidae and lives in Tibet,[8] India, Nepal, Pakistan, Afghanistan, China, Siberia, Mongolia, Manchuria, Korea and North Vietnam. The musk pod, a preputial gland in a pouch, or sac, under the skin of the abdomen of the male musk deer, is normally obtained by killing the male deer through traps laid in the wild. Upon drying, the reddish-brown paste inside the musk pod turns into a black granular material called "musk grain", which is then tinctured with alcohol. The aroma of the tincture gives a pleasant odor only after it is considerably diluted.

No other natural substance has such a complex aroma associated with so many contradictory descriptions; however, it is usually described abstractly as animalistic, earthy and woody[5] or something akin to the odor of baby's skin.[9]

Musk has been a key constituent in many perfumes since its discovery, being held to give a perfume long-lasting power as a fixative. Today, the trade quantity of the natural musk is controlled by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), but illegal poaching and trading continues.[9]

• 
  Moschus moschiferus, Siberian musk deer
• 
  "Musk-cat", woodcut from Hortus Sanitatis, 1491

Civet - Wikipedia

en.wikipedia.org

The African civet, Civettictis civetta,[1] has historically been the main species from which a musky scent used in perfumery, also referred to as "civet", was obtained.

TERPINOLENE CAT PISS / AMMONIA

Carrion flower - Wikipedia

en.wikipedia.org

A. titanum is native solely to western Sumatra

How the volatile organic compounds emitted by corpse plant change through flowering. S
ci Rep 13, 372 (2023).

How the volatile organic compounds emitted by corpse plant change through flowering - Scientific Reports

The corpse plant (Amorphophallus titanum) is so named because it produces a pungent, foul odor when flowering. Little is known about how the emitted volatiles change throughout the two-day flowering period. In this study, the comprehensive monitoring of the presence and change in volatile...

doi.org

Kang, L., Kaur, J., Winkeler, K. et al.
Download citation

• Received17 July 2022
• Accepted26 December 2022
• Published07 January 2023
• DOIhttps://doi.org/10.1038/s41598-022-27108-8

Though produced simultaneously, the individual volatile molecules emitted during female flowering include: dimethyl disulfide (garlic-like odor8),
dimethyl trisulfide (foul odor9),
methyl thioacetate (sulfurous odor10),
and isovaleric acid (cheesy, sweaty odor10,11).

^^^LINKED FOR CONVENIENCE^^^

The diffusion of volatile molecules from the flowers is enhanced by thermogenesis. The spadix thermogenesis period starts after the opening of the spathe on the first day, reaching 36 °C, in pulses, synchronizing with the waves of the carrion-like odor12. The thermogenesis of male flowers begins on the second day when pollens are being released, where the temperature of the florets can also reach up to 36 °C13. The flowering A. titanum draws insects that are typically attracted to carrion, including dung beetles and flesh flies9.

https://en.wikipedia.org/wiki/Dracunculus_vulgaris#Cultivation
Common names include the
common dracunculus, dragon lily, dragon arum, black arum and vampire lily.
In Greece, part of its native range, the plant is called drakondia, the long spadix being viewed as a small dragon hiding in the spathe.[2]
This herbaceous perennial is endemic to the Balkans, extending as far as Greece, Crete, and the Aegean Islands, and also to the south-western parts of Anatolia

Eastern skunk cabbage
(Symplocarpus foetidus) is also known as polecat weed, skunk weed, and swamp cabbage.

"Smell", from Allegory of the Senses by Jan Brueghel the Elder, Museo del Prado

 

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Helleborus foetidus - Wikipedia

en.wikipedia.org

Yeasts colonise the nectaries of stinking hellebore and their presence has been found to raise the temperature of the flower, which may aid in attracting pollinators to the flower by increasing the evaporation of volatile organic compounds. It was the first species in which this effect was discovered.[2][3]

Valerian (herb) - Wikipedia

en.wikipedia.org

Valerian root is a cat attractant, containing attractant semiochemicals in a way similar to catnip, which can lead to a behaviour modification effect in cats.[27]

Phytochemicals​

Known compounds detected in valerian include:[1]

• Alkaloids: actinidine,[10] chatinine,[10][note 1] shyanthine,[10] valerianine,[10] and valerine[10]
• Isovaleramide may be created in the extraction process.[note 2]
• Gamma-aminobutyric acid (GABA)[2]
• Valeric acid[12]
• Isovaleric acid[note 3]
• Iridoids, including valepotriates: isovaltrate and valtrate[10]
• Sesquiterpenes (contained in the volatile oil): valerenic acid,[14] hydroxyvalerenic acid and acetoxyvalerenic acid[15]
• Flavanones: hesperidin,[16] 6-methylapigenin,[16] and linarin[17]

Catnip contains the feline attractant nepetalactone. N. cataria (and some other species within the genus Nepeta) are known for their behavioral effects on the cat family, not only on domestic cats, but also other species.[25] Several tests showed that leopards, cougars, servals, and lynxes often reacted strongly to catnip in a manner similar to domestic cats. Lions and tigers may react strongly as well, but they do not react consistently in the same fashion.[26][27][28][29]

Actinidine - Wikipedia

en.wikipedia.org

acrid or “skunky” aroma, with the presence of guaiol, γ-eudesmol, and β-eudesmol

• Chocolope »»» O.G. Chocolate Thai x Cannalope Haze

Guaiol or champacol is an organic compound, a sesquiterpenoid alcohol found in several plants, especially in the oil of guaiacum and cypress pine.

Proposed routes of sesquiterpene formation by CsTPS and correlation with CsTPS sequence relatedness. A, Schematic of carbocation intermediates and sesquiterpene classes (according to Degenhardt et al. [2009]) for sesquiterpenes identified in Cannabis floral trichomes. B, Intermediates and major and minor products of CsTPSs described in this article. Intermediates include all major proposed cationic intermediates, and “major product” is the class of the most abundant sesquiterpene product of each enzyme. 1, (E,E)-farnesyl diphosphate; 2, (E,E)-farnesyl cation; 3, farnesane skeleton; 4, nerolidyl cation; 5, bisabolyl cation; 6, (E,E)-germacranedienyl cation; 7, (E,E)-humulyl cation; 8, (Z,E)-germacranedienyl cation; 9, (Z,E)-humulyl cation; 10, bisabolane skeleton; 11, elemane skeleton; 12: eudesmane skeleton; 13, humulane skeleton; 14, cadinane skeleton; 15, germacrane skeleton; 16, guaiane skeleton; 17, aromadendrane skeleton; 18, himachalane skeleton.

 

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Silk Road - Wikipedia

en.wikipedia.org

In 1929, Vavilov travelled to Xinjiang, China, then the global epicenter of cannabis resin production.

 

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Dimethyl disulfide (DMDS) is an organic chemical compound with the molecular formula CH3SSCH3. It is a flammable liquid with an unpleasant, garlic-like odor. The compound is colorless although impure samples often appear yellowish

Dimethyl trisulfide has been found in volatiles emitted from cooked onion, leek and other Allium species, from broccoli and cabbage, as well as from Limburger cheese,[5] and is involved in the unpalatable aroma of aged beer and stale Japanese sake.[6] It is a product of bacterial decomposition, including the early stages of human decomposition,[7] and is a major attractant for blowflies looking for hosts. Dimethyl trisulfide along with dimethyl sulfide and dimethyl disulfide have been confirmed as volatile compounds given off by the fly-attracting plant known as dead-horse arum (Helicodiceros muscivorus). These flies are attracted to the odor of fetid meat and help pollinate this plant.[8] DMTS contributes to the foul odor given off by the fungus Phallus impudicus, also known as the common stinkhorn. DMTS causes the characteristic malodorous smell of a fungating lesion, e.g., from cancer wounds,[4] and contributes to the odor of human feces.[9]

DMTS can be synthesized by the reaction of methanethiol with hydrogen sulfide (in the presence of copper (II))[10] and with sulfur dichloride,[11] among other methods:[3]

2 CH3SH + SCl2 → CH3SSSCH3 + 2 HCl

S-Methyl thioacetate is a natural product found in many plant species. In its pure form it has an unpleasant sulfurous smell, but when highly diluted and along with other simple alkyl thioacetates and related compounds, it is an important component of the smell and flavour profile of some foods, especially Camembert cheese

3-Methylbutanoic acid, also known as β-methylbutyric acid or more commonly isovaleric acid, is a branched-chain alkyl carboxylic acid with the chemical formula (CH3)2CHCH2CO2H. It is classified as a short-chain fatty acid. Like other low-molecular-weight carboxylic acids, it has an unpleasant odor. The compound occurs naturally and can be found in many foods, such as cheese, soy milk, and apple juice.

History​

3-Methylbutanoic acid is a minor constituent of the perennial flowering plant valerian (Valeriana officinalis), from which it got its trivial name isovaleric acid: an isomer of valeric acid which shares its unpleasant odor.[2] The dried root of this plant has been used medicinally since antiquity.[3][4] Their chemical identity was first investigated in the 19th century by oxidation of the components of fusel alcohol, which includes the five-carbon amyl alcohols.[5]

 

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As Sam said before The Flying Dutchman and Seedsman both "had" his stock and were the best places to look for seed. This is a picture of the old Pure from tfd ... line detailed in the Plant Breeding article by RCC ?

.... Haze line breeding ...
tbc
Manipulation of thiol contents in plants
R Höfgen et al. Amino Acids. 2001.
Amino Acids

. 2001;20(3):291-9.
doi: 10.1007/s007260170045.
Authors
R Höfgen 1 , O Kreft, L Willmitzer, H Hesse
Affiliation

1
Max-Planck-Institut für Molekulare Pflanzenphysiologie, Golm, Federal Republic of Germany. [email protected]

PMID: 11354605
DOI: 10.1007/s007260170045

Manipulation of thiol contents in plants - PubMed

As sulfur constitutes one of the macronutrients necessary for the plant life cycle, sulfur uptake and assimilation in higher plants is one of the crucial factors determining plant growth and vigour, crop yield and even resistance to pests and stresses. Inorganic sulfate is mostly taken up as...

pubmed.ncbi.nlm.nih.gov

Plants that produce terpinene​

edit

• Cuminum cyminum[4][5][6]
• Melaleuca alternifolia
• Cannabis [7]
• Origanum syriacum
• Coriandrum sativum[8]

 

[Calle Minogue]

M39 in Center



M39 Outdoor





I love them

 

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M39 in Center

View attachment 19043505

M39 Outdoor

View attachment 19043506
View attachment 19043508


I love them

They are filling in nice

 

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Residual brewer’s Saccharomyces cerevisiae yeasts as biofertilizers in horticultural seedlings: towards a sustainable industry and agriculture​

Front. Ind. Microbiol., 10 March 2024
Sec. Agriculture
Volume 2 - 2024 | https://doi.org/10.3389/finmi.2024.1360263
This article is part of the Research TopicMicrobial-based Inoculants for Agriculture: Production and Improvement of Commercial FormulationsView all 3 articles

Prenylthiol - Wikipedia

en.wikipedia.org

Strain: Cheese
Breeder: Clone Only Strains
Location: Indoor; below 200 Watt
Photo made at: Flowering; Day No.45
Upload date: 24.01.2023
Picture from: Gargamel25

Volume 3​

J.-L. Le Quéré, S. Buchin, in Encyclopedia of Dairy Sciences (Third Edition), 2022

Aroma​

The numerous compounds involved in cheese aroma are derived mainly from three major metabolic pathways occurring during cheese ripening: (1) catabolism of lactose, lactate, and citrate, (2) lipid catabolism (Fig. 3), and (3) protein catabolism (Fig. 4). The agents of these metabolisms are the endogenous enzymes of milk, clotting enzymes, and enzymes from the microorganisms used in cheese manufacture and ripening. The molecules derived from these metabolic processes are principally fatty acids, ketones, alcohols, lactones, esters, aldehydes, sulfur compounds, amines, and pyrazines. This array of compounds, as a result of their presence or absence, concentration, and proportions, are often characteristic of particular cheese types (McSweeney and Sousa, 2000; Yvon and Rijnen, 2001; Curioni and Bosset, 2002; Collins et al., 2003; Fox et al., 2004).

Sign in to download full-size image
Fig. 3. Formation of flavor compounds from lipids.
Reproduced with permission from Molimard, P., Spinnler, H.E., 1996. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79, 169–184.

Sign in to download full-size image
Fig. 4. Microbiological catabolism of amino acids during cheese ripening.
Reproduced with permission from Molimard, P., Spinnler, H.E., 1996. Review: compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79, 169–184.

What do we know about the clone-only Cheese?​

Cheese originated in 1988-89 as one unique female phenotype out of packet of Sensi Seeds Skunk No. 1 grown somewhere in the Chiltern Hills. This one plant produced impressively large buds and had a very distinctive cheesy odour. It was quickly cloned and named Cheese.

Around 1995 a Cheese clone was passed on to Exodus, an alternative community living in Haz Hall on the edges of Luton. Exodus organised free parties, championed the legalisation of cannabis, grew cannabis themselves and protected each other from the law. They also started CANABIS (Campaign Against Narcotic Abuse Because of Ignorance in Society). Because of all the people that passed through the Exodus community many clones were handed out to visitors and the strain continued to grow in notoriety.

Sulfur​

SCIENCE BYTE
Famously presents itself in cheddar, where does the sulfur smell come from?

“Sulfur”, “struck match”, and “boiled egg” are common descriptors used with some cheeses, especially some cheddars. These terms are all trying to capture the sulfury aroma/flavor that makes Vermont cheddar famous. While aged cheddar is the most prominent example, sulfur is important to the overall aroma profile of many different cheeses.

There are many volatile sulfur-containing compounds that make up “sulfur” aroma. A few example include: methanethiol, dimethyl disulfide, dimethyl trisulfide, and hydrogen sulfide. These compounds can all be found in sulfury cheese. Aside from cheddar, the aroma of many surface ripened cheeses are due, in-part, to sulfur compounds. Sometimes the aroma presents itself as "broccoli" or "cauliflower" notes.

Methanethiol, one of the sulfur compounds responsible for cheese sulfur aroma
The origins of these sulfur compounds are sulfur-containing amino acids. As we’ve discussed before, amino acids are what proteins are made of. Therefore, one could say sulfur aroma gets its start due to protein-breakdown. Microbes, like starter culture, can munch on the sulfur amino acids and produce the smelly sulfur compounds. Sulfur-containing amino acids include methionine and cysteine.

Sulfur-containing amino acids, methionine (left) and cysteine (right)​

DISCLAIMER

While we often talk about flavors and aromas being caused by certain compounds, it’s important to remember that the unique taste and aroma of cheese is caused by a whole menagerie of chemicals. Cheese flavor is definitely a case of the whole being greater than the sum of its parts.

Sulfur - Cheese Science Toolkit

www.cheesescience.org

must use live milk not the pasteurized stuff

https://www.tractorsupply.com/a/livestock-probiotics

The effect of milk-based foliar sprays​

on yield components of field pumpkins with powdery mildew​

/doi.org/10.1016/j.cropro.2006.06.003

https://www.sciencedirect.com/science/article/abs/pii/S0261219406001700

 

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Version 1. F1000Res. 2016; 5: 2471.
Published online 2016 Oct 7. doi: 10.12688/f1000research.9662.1
PMCID: PMC5089129
PMID: 27853518

Metagenomic analysis of medicinal Cannabis samples; pathogenic bacteria, toxigenic fungi, and beneficial microbes grow in culture-based yeast and mold tests​

Phytocannabinoids: Origins and Biosynthesis​

https://doi.org/10.1016/j.tplants.2020.05.005

Low-molecular-weight thiols in plants: Functional and analytical implications​

https://doi.org/10.1016/j.abb.2014.07.018

 

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VSC3 https://en.wikipedia.org/wiki/Prenylthiol
Prenylthiol or 3-methyl-2-butene-1-thiol is a chemical compound. It is one of a group of chemicals that give cannabis its characteristic "skunk-like" aroma. It is also present in lightstruck or "skunky" beer.[2][3]

Skatole - Wikipedia

en.wikipedia.org

Skatole or 3-methylindole is an organic compound belonging to the indole family. It occurs naturally in the feces of mammals and birds and is the primary contributor to fecal odor. In low concentrations, it has a flowery smell and is found in several flowers and essential oils, including those of orange blossoms, jasmine, and Ziziphus mauritiana. It has also been identified in certain cannabis varieties.[1]

It is used as a fragrance and fixative in many perfumes and as an aroma compound. Its name derives from the Greek root skato-, meaning feces. Skatole was discovered in 1877 by the German physician Ludwig Brieger (1849–1919).[2][3][4]

Indole - Wikipedia

en.wikipedia.org

Indole is a solid at room temperature. It occurs naturally in human feces and has an intense fecal odor. At very low concentrations, however, it has a flowery smell,[3] and is a constituent of many perfumes. It also occurs in coal tar. It has been identified in cannabis.[4] It is the main volatile compound in stinky tofu.[5]

 

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Front Plant Sci. 2014; 5: 723.
Published online 2014 Dec 16. doi: 10.3389/fpls.2014.00723

The role of bacteria and mycorrhiza in plant sulfur supply​

The ability to mobilize sulfate-esters has been observed in a range of bacteria including Pseudomonas, Klebsiella, Salmonella, Enterobacter, Serratia, and Comamonas (Hummerjohann et al., 2000).

In conclusion, as a result of the limited nature of plant available S in soil it is increasingly necessary to understand the pathways and interactions required to mobilize the sulfate-esters and sulfonates that dominate the soil S pool. Saprotrophic fungi can depolymerize large humic material releasing sulfate-esters to bacteria and fungi, and sulfonates to specialist bacteria in possession of a monooxygenase enzyme complex. Desulfurizing microbial populations have been shown to be enriched in the rhizosphere and hyphosphere, however, released SO2−4SO42− is quickly assimilated leaving an S depleted zone in the rhizosphere. AM fungi can extend past this zone, and indeed, are stimulated by organo-S mobilizing bacterial metabolites to expand their hyphal networks, increasing the area of soil and volume of S available to the plant. Additionally, inoculation with AM fungi has been shown to increase both percentage root colonization and the magnitude of the sulfonate mobilizing bacterial community. Inoculation practices, therefore, have huge potential to sustainably increase crop yield in areas where S is becoming a limiting factor to growth.

4th to NPK... with proper S your buds turn white...

 

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One thing we talk about is the morphology of the old sk seed
From one seed company thats putting it out there...

• Critical Plus
• Cheese
• Blue Widow
• Blue Hash
• Sweet Deep Grapefruit
• Blue Fruit

A few that look the part, which makes sense looking at the genetic make up

 

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(SK Male Clone x Cheese Clone) x Cheese Clone Orange Hairs
There is speculation that the Cheese Clone was a skunk hybrid if you have info on this post please

UK Cheese

Collin Palmer

Aug 13, 2023

RSP 12896

Cheese

CoffeShop 137

Oct 30, 2016

RSP 10460

Cheese

Medicinal Genomics

Oct 30, 2016

RSP 10459

UK Cheese (Exodus Cut)