Sulfur-containing volatile organic compounds in cannabis
An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an organosulfur compound such as prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, dimethyl disulfide, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, dimethyl sulfide, or a combination of any two or more thereof, and a primary terpene compound selected from the group consisting of myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, or a combination of any two or more thereof.
1. A method for producing a composition with a gassy aroma, the method comprising:
mixing a terpene compound with an organosulfur compound to form a composition;
wherein:
the organosulfur compound comprises prenyl mercaptan, 2 methylthiophene, 3 methylthiophene, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, or a mixture of any two or more thereof; and
the terpene compound comprises myrcene, β-caryophyllene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, humulene, linalool, bisabolol, nerol, phellandrene, terpineol, farnesene, fenchyl alcohol, geraniol, menthol, citronellol, citronellal, geranyl acetate, nerolidol, citral, or a mixture of any two or more thereof;
wherein:
the composition comprises about 0.000001 wt % to about 0.3 wt % of the organosulfur compound, based on a total weight of the composition; and
the composition is an edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition.
2. The method of claim 1 , wherein the organosulfur compound comprises prenyl mercaptan, prenylthioacetate, or 2-methylthiophene.
3. The method of claim 1 , wherein the terpene compound is present in the composition from about 0.1 wt % to about 99 wt %, based on the total weight of the composition.
4. The method of claim 3 , wherein the terpene compound is present in the composition from about 0.01 wt % to about 50 wt %, based on the total weight of the composition.
5. The method of claim 1 , wherein the composition is an edible composition.
6. The method of claim 5 , wherein the edible composition is a food or a beverage.
7. The method of claim 6 , wherein the beverage is beer, an alcohol containing beverage, or a non-alcohol containing beverage product.
8. The method of claim 1 , wherein the composition is an inhalation composition.
9. The method of claim 1 , wherein the composition is a flavor and/or fragrance composition.
10. The method of claim 1 , wherein the organosulfur compound comprises prenyl mercaptan, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), or prenyl thioacetate; and the terpene compound comprises myrcene, limonene, α-pinene, β-pinene, valencene, ocimene, terpinolene, linalool, bisabolol, nerol, phellandrene, terpineol, farnesene, fenchyl alcohol, geraniol, menthol, citronellol, citronellal, geranyl acetate, nerolidol, or citral.
11. The method of claim 1 , wherein the organosulfur compound comprises prenyl mercaptan or prenyl thioacetate.
12. The method of claim 1 , wherein the terpene compound is a mixture of any two or more of the terpene compounds, and the organosulfur compound is a mixture of any two or more of the sulfur compounds.