Train

[acespicoli]

That looks like an interesting plant. How North can this one be successful you think? I am at 51N altitude, so not sure if that is too far to the cold side already?

SeedFinder climate specification :: Outdoor Areas :: Overview :: SeedFinder.eu

Find cannabis/marijuana strains for specific climatic zones, according to the actual Klever/Frankenberg specification system.

seedfinder.eu

I would try this first, maybe you find what best suits your preference
You could try to auto some skunk they flower fast some (45 days) but initiate late
Theres someone here @ IC working haze autos @MadMac check his out

Santa Marta - Wikipedia

en.wikipedia.org

The accidental haze was a accidental hybrid between mexican red hair and punta rojo coombian that has now been inbred it turned out to have a super strong haze smell solid nuggests and overall higher yeild than most hazes.

Red Head - Mel Frank

 

[acespicoli]

Squirrel Tail - Chemical Mint, rotten meat skunk​

This seeds are from a phenohunt selection of mothers from the Hang Kra Ro (Squirrel Tail) Sri Songram field that was display a particular intense chemical mint when fresh that have become a very stinky rotten meat, skunk disgusting and pungent is the dry room (they was so smelly that I almost trash the

THC 12/16% CBD 0% CBG 0/2%
DIMENSION Up to 5 mt
YELD - Very High
TERPENE - Chemical Mint, rotten meat

THIS CAN BE GROWN IN THAILAND (in the right season) WITHOUT ADDING HOURS OF LIGHT DURING VEG

 

[acespicoli]

The ones you almost trash the line in the afghani the ultra/super skunk, mexicans and colombians
are the keepers inspect your trichromes 30x +
Capitate-stalked trichomes

Punja, Z.K., Sutton, D.B. & Kim, T. Glandular trichome development, morphology, and maturation are influenced by plant age and genotype in high THC-containing cannabis (Cannabis sativa L.) inflorescences. J Cannabis Res 5, 12 (2023). https://doi.org/10.1186/s42238-023-00178-9

-Legion

They dry to a sublime perfection of odors that take a cure to fully develop

 

[Mithridate]

Squirrel tail <3

 

[Mithridate]

Mexican (i think) side of my 93 skunk

 

[acespicoli]

well there's that, believe it or not ? So stabilizing skunk #1 from the mix was the work
What we want is all of it, pre fruity #1 etc... and that's what your getting

 

[acespicoli]

 

[acespicoli]

 

[acespicoli]

Mexican (i think) side of my 93 skunK

It throws those neat looking little 3 finger leaves like the Exodus Clone
Interestingly I had a picture of the 79 Oaxacan Clone which seems to be a Oaxacan X Afghani
It has those funky 3 finger haze looking leaves as well, thinks get real jurassic on reveg
I had a great plant and chucked it cause it smelled sooo... bad, when it dried I really regretted it
was perfect skunk funk hopefully it pops back up later

Im finally in the ball park, for smell ...

 

[pipeline]

View attachment 19107265
well there's that, believe it or not ? So stabilizing skunk #1 from the mix was the work
What we want is all of it, pre fruity #1 etc... and that's what your getting

Thats great to hear. I think its easier to do than some people think, to create an inbred line from polyhybrid stock. Takes some time and selection and observation, but over time thats how we may get the new keepers. I like the inbred lines because you see some variation, and its all good. Diversity of phenotypes helps keep tolerance from building in the patient/smoker. Also you have different types of effects for different times of the day. Variety is better than the same "keeper pheno" all the time.

Clones are prone to losing vigor and over time due to internal diseases, and require tissue culture to revitalize the genetic and free it of diseases. Skunk VA at Lucky Dog Seed Co talked about it on The Potcast.

Seed is reliable, vigorous, and has less chance to transmit Hop Latent virus.

 

[acespicoli]

View full-text article in PMC
Plant Physiol
. 2020 Jun 26;184(1):130–147. doi: 10.1104/pp.20.00593

• Copyright and License information

Figure 9.​

Products of functionally characterized CsTPSs and their representation in cannabis floral trichome terpene profiles of different cultivars. A, Monoterpenes. B, Sesquiterpenes. CsTPS gene identification and cultivar names are shown on the y axis and compounds on the x axis. Dot size corresponds to the percentage of each compound compared to the most abundant product of a given CsTPS (blue dots) or floral metabolite (pink dots). β-elemene is marked with an asterisk because it may be a degradation product of germacrene A.

• #105

oswald-et-al-2023-minor-nonterpenoid-volatile-compounds-drive-the-aroma-differences-of-exotic-cannabis.pdf

drive.google.com

When you share with the world the world shares back

Cannabis flavorants, not terpenes, are responsible for the unique and diverse flavors and aromas of cannabis.​

While the term “flavorants” has been used to describe food additives for quite some time, cannabis flavorants are something else entirely. In the context of cannabis, flavorants are non-terpene compounds (esters, volatile sulfur compounds, alcohols, etc.) found in low concentrations that are responsible for the unique and diverse aromas of cannabis.

Yes, you read that right. Flavorants, not terpenes, are what make your favorite cultivars smell the way they do. That makes it sound like we just stumbled upon this information, but it took a LOT of time and research.

Initially, we set out to discover the chemical origins of exotic cannabis aroma, but we had no idea just how groundbreaking our results would be. Like how d-Limonene isn’t the citrus flavor-maker we always thought it was! Or that one of the flavorants we discovered is also found in feces—gross, but it only gets weirder and cooler.

We encourage you to read our Science of Exotic Part I, II, III, and our upcoming Part IV for all the details on our research, but today we’re focusing on these special compounds. Read on and learn more about cannabis flavorants, individual cannabis flavorants, and their potential impact on the cannabis industry.

The Dawn of Cannabis Flavorants​

To discover the chemical origins of exotic cannabis aromas, we gathered thirty-one different varieties. A panel of sensory analysts completed a detailed sensory panel by describing the aroma of each variety. This involved rating the “exotic score” of each sample on a scale of 0 to 100 and using any terminology they found useful.

From there, a chemical analysis helped us understand why our sensory panel ranked varieties the way they did. This involved analyzing each sample using our advanced 2-dimensional gas chromatography (GCxGC) and comparing those results to our sensory panel responses.

Before we uncovered flavorants, we first discovered that terpenes alone couldn’t be solely responsible for aroma. We noticed that Grape Pie x Do-Si-Dos was the highest-ranked variety on our Exotic Cannabis Aroma Spectrum, but it shared the same dominant terpenes with the lowest-ranked GMO. If you’re familiar with their aromas, you know they’re very different.

Obviously, our understanding of cannabis aroma was missing a key element. Enter flavorants.

What Are Cannabis Flavorants?​

When we compared things like esters, volatile sulfur compounds, alcohols, etc., we found clear differences between varieties. This class of compounds we are referring to as “flavorants” was concluded to be responsible for many of the unique and diverse flavors within cannabis.

Once we found the missing piece of the puzzle, we performed additional analyses and identified more than sixty unique flavorant compounds. This led to additional testing to understand how these new compounds fit into our understanding and perception of cannabis aroma.

Figure 1. Sankey diagram showing the phytochemical makeup of cannabis.

One of the most fascinating aspects of flavorants is that, despite them being found in minuscule quantities like parts per billion or even parts per trillion, the distinct positive correlation between this minor percentage and a variety’s Exotic Score indicates that their influence on aroma is disproportionally significant.

Put more simply, even when flavorants are present in small amounts, they have a significant impact on cannabis aroma. Let’s look at three such flavorants.

Cannabis Flavorant: Skatole​

This heterocyclic compound changes drastically at various concentrations and in the presence of other aroma compounds. Oddly enough, it’s found in mammalian feces, it’s a key compound in the perfuming industry, and it’s even used to flavor vanilla ice cream. So, calling Skatole’s aroma complex is putting it lightly.

Trace amounts of Skatole are often found in savory cannabis varieties like GMO Cookies, 710 Chem, etc. Its presence in sweet, exotic varieties like Fruity Pebbles, however, leads us to believe that Skatole may amplify lush, sweet fragrances. It may also play a pivotal role in the “overripe” or “rotten fruit” aroma of some cultivars.

Cannabis Flavorant: Indole (1H-indole)​

Indole is milder than Skatole and has a sharp chemical and ammoniacal fragrance. When diluted, it can even have a slight floral aroma.

It’s also worth noting that Indole was present in nearly every sample, while Skatole was only found in certain varieties. The funkiness it lends to varieties combined with its presence throughout our samples suggests that it plays a pivotal role in the quintessential aroma of cannabis. Plus, Indole may play an important role outside of cannabis.

Figure 2. Schematic illustrating the relationship between Indole and many natural compounds found in nature.

The Indole structure is the core structure of many biologically important compounds within plants, humans, and animals. It’s also the key component of tryptophan and melatonin and the main functional group of psychedelic tryptamines such as psilocybin, dimethyltryptamine (DMT), and lysergic acid diethylamide (LSD). Obviously, there’s a lot going on with Indole, and we’ve only just scratched the surface.

Cannabis Flavorants: Tropicannasulfurs​

Okay, so this is actually a group of compounds we’ve named Tropicannasulfur Compounds (TCSC). Using specialized techniques, we identified 3-mercaptohexyl acetate (3MHA), 3-mercaptohexanol (3MH), and 3-mercaptohexyl butyrate (3MHB).

Figure 3. Chemical structure and aroma descriptors for newly discovered tropicannasulfur compounds.

While these compounds are unique compared to others found in cannabis, they do share a family tie with other recently discovered molecules: cannasulfur compounds (CSCs). Turns out that 3MHA, 3MH, and 3MHB are a subset of cannasulfur compounds. Considering their unique aroma and chemical properties, we’ve coined the term tropicannasulfur compounds (TCSCs), and we’ve retroactively renamed the gassy, dank CSCs as prenylated cannasulfur compounds (PCSCs).

When combined with other compounds in cannabis, such as PCSCs and terpenes, TCSCs impart a citrus-forward aroma with underlying notes of funk, petroleum, and/or sulfur. Plus, like other members of the cannasulfur family, even the smallest amount of these compounds will have a BIG impact. Think loud aromas that can’t be ignored.

​

 

[acespicoli]

Sulfur Chemiluminescence Detector (SCD)

paryani-et-al-2024-nonterpenoid-chemical-diversity-of-cannabis-phenotypes-predicts-differentiated-aroma-characteristics.pdf

drive.google.com

this great paper above has been made freely available, hope it helps someone on the train

 

[Mithridate]

Pretty amazing how these abstrax guys are identifying, characterizing and synthesizing compounds that were identified, characterized and synthesized 50 years ago.

Just need to rename known molecules and patent everything.

Newspeak vape pen opportunists! LOL

"That makes it sound like we just stumbled upon this information, but it took a LOT of time and research."