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A recent cannabis use survey revealed that 60% of cannabis users rely on smelling the flower to select their cannabis. Olfactory indicators in plants include volatile compounds, principally represented by the terpenoid fraction. Currently, medicinal- and adult-use cannabis is marketed in the United States with relatively little differentiation between products other than by a common name, association with a species type, and Δ-9 tetrahydrocannabinol/cannabidiol potency. Because of this practice, how terpenoid compositions may change during an extraction process is widely overlooked. Here we report on a comparative study of terpenoid and cannabinoid potencies of flower and supercritical fluid CO2 (SC-CO2) extract from six cannabis chemovars grown in Washington State. To enable this comparison, we employed a validated high-performance liquid chromatography/diode array detector methodology for quantification of seven cannabinoids and developed an internal gas chromatography-mass spectrometry method for quantification of 42 terpenes. The relative potencies of terpenoids and cannabinoids in flower versus concentrate were significantly different. Cannabinoid potency increased by factors of 3.2 for Δ-9 tetrahydrocannabinol and 4.0 for cannabidiol in concentrates compared to flower. Monoterpenes were lost in the extraction process; a ketone increased by 2.2; an ether by 2.7; monoterpene alcohols by 5.3, 7 and 9.4; and sesquiterpenes by 5.1, 4.2, 7.7, and 8.9. Our results demonstrate that the product of SC-CO2 extraction may have a significantly different chemotypic fingerprint from that of cannabis flower. These results highlight the need for more complete characterization of cannabis and associated products, beyond cannabinoid content, in order to further understand health-related consequences of inhaling or ingesting concentrated forms. [ABSTRACT FROM AUTHOR]

A study was performed to evaluate the ability to rapidly produce fresh satsuma (Citrus reticulata) juice from local fruit with minimum processing inputs. Volatile flavor and aroma compounds, subjective assessments, and quality parameters were used to determine the changes that occur from different juice processing techniques, storage conditions, and enzymatic treatments. In freshly pressed Louisiana-grown satsuma juices, 44 compounds were recovered, of which 31 were positively identified. Based on volatile recovery and a consensus approach used in orangefleshed Citrus species reported in the literature, 19 compounds were evaluated. Limonene was the dominant integrated peak in all unpeeled and peeled pressed juices (PPJ). Peel removal resulted in 98.4% of the total volatiles being lost and the distribution of the volatiles remaining was markedly different compared with whole-pressed fruit juice. Aside from a 63.4% increase in valencene after enzyme treatments, there seemed to be no marked volatile, subjective, or quality improvements from the enzymes used in this study. In general, peeled pressed fruit produced an acceptable, mildly citrus-flavored, balanced acidity, sweet, not-from-concentrate juice. Concentrates made from PPJ and reconstituted satsuma juices indicated clearly that most desirable aroma/flavor volatile compounds were stripped from juices during concentrating. Data reported suggest more attention would be required to maintain the top notes and subtle volatile balance during commercialization in rapidly produced fresh satsuma juices through use of industrial equipment (peeler) or by adding back essence or flavor packs for consistent consumer satisfaction. [ABSTRACT FROM AUTHOR]

There are very few studies detailing the aroma, astringency, and flavor of rabbiteye blueberry |RAB ( Vaccinium ashel)\ fruit typically grown in the southeastern United States. The objectives were to investigate the rapid and qualitative solid-phase microextraction gas chromatographic-mass spectrometry volatile composition of several local RAB cultivars with an overall goal to build a database of possible flavor and aroma compounds. Volatile profiles were obtained in five Louisiana-grown RAB cultivars (Brightwell, Climax, Premier, Powder Blue, and Tifblue) assayed at four maturities. The method routinely captured 53 volatiles, including 12 aldehydes, six alcohols, 11 esters, four ketones, 17 terpenoids, one furan, and two aromatics. Of the 33 compounds considered important in blueberries, 17 were recovered in the RAB cultivars assessed. Herein, 10 compounds were recovered for the first time in blueberry (Vaccinium sp.) and five of those compounds were confirmed with standards [2-ethylfuran, (£)-2-pentenaI, (Z)-dehydroxylinalool oxide, (£>dehydroxylinalooI oxide and 1,4-cineole]. In general, terpenoids and their subclass linalools were the most significant volatiles followed closely by esters, aldehydes, and then alcohols. Terpenoids and linalools displayed the greatest significant differences in 'Powder Blue' and 'Premier'. Esters and aldehydes were the most significant compound classes based on cultivar effect per maturity in firm-ripe fruit. From the suite of 17 of the 33 important compounds in upright blueberry, 10 were recovered across the five cultivars at four maturities that displayed a high level of significance. These were linalool, methyl 3-methvlbutanoate, 1,8-cineole, (£>2-hexanal, (Z)-3-hexenal, (Z)-3-hexenyI acetate, limonene, hexyl acetate, hexanal, and a-terpineol. These data will be useful to evaluate aroma volatiles in RAB and changes in processed and value-added byproducts. [ABSTRACT FROM AUTHOR]