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 process for augmenting or enhancing a gassy aroma or taste of a product, the process comprising: adding an organosulfur compound to the product, the organosulfur compound selected from a group consisting of 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, and a combination of any two or more thereof, wherein the product is an edible product, an aerosol product, a flavor product, a fragrance product, or an inhalable product.
2. The process of claim 1 , wherein the product is an edible product or an inhalable product.
3. The process of claim 1 , wherein the organosulfur compound is added in an amount of about 0.000001 wt % to about 0.6 wt %, based on a total weight of the product.
4. The process of claim 1 , wherein the organosulfur compound comprises:
(i) about 0.000001 wt % to about 0.3 wt % of prenyl mercaptan; or
(ii) about 0.000001 wt % to about 0.3 wt % of 2-methylthiophene; or
iii) about 0.000001 wt % to about 0.3 wt % of prenyl mercaptan and about 0.000001 wt % to about 0.3 wt % of 2-methylthiophene.
5. The process of claim 1 further comprising adding 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.
6. The process of claim 5 , wherein the primary terpene compound is added in an amount of about 0.1 wt % to about 99 wt %, based on the total weight of the product.
7. The process of claim 2 , wherein the edible product is a food product or a beverage product.
8. The process of claim 7 , wherein the beverage product is a beer, an alcohol containing beverage, or a non-alcohol containing beverage product.
9. The process of claim 1 , wherein the product is a flavor product and/or a fragrance product.
10. The process of claim 3 comprising about 0.000001 wt % to about 0.3 wt % of the organosulfur compound, based on the total weight of the product.
11. The process of claim 1 , wherein the organosulfur compound comprises prenyl mercaptan, prenylthioacetate, or 2-methylthiophene.
12. The process of claim 1 further comprising a secondary terpene compound selected from a group consisting of humulene, linalool, bisabolol, nerol, phellandrene, terpineol, farnesene, fenchyl alcohol, geraniol, menthol, citronellol, citronellal, geranyl acetate, nerolidol, citral, and a combination of any two or more thereof.
13. The process of claim 1 , wherein the secondary terpene compound is present in an amount of about 0.01 wt % to about 50 wt %, based on the total weight of the product.
14. The process of claim 1 further comprising a second flavoring or a second fragrancing agent, in an amount of about 0.000001 wt % to about 90 wt %, based on the total weight of the product.