The 4 Cheese Blend of Cannabis Flavorants

Discover the cheesy flavorants that create funky, savory, and tangy cannabis aromas.

Breathe deeply, people. Can you smell it yet? It’s savory, funky, a little tangy, and just the littlest bit… stinky. Maybe you wrinkle your nose, and yet you keep coming back for more. Oh, yeah. We’re talking about cheesy cannabis, baby.

This dank delicacy isn’t easy to find, and it’s even harder to cultivate. It all started with Skunkman Sam’s notorious Skunk #1, which an unknown grower used to cultivate a uniquely sweet and funky pheno. From there, the countercultural collective Exodus spread the cheesy love throughout the UK underground, and Exodus Cheese became the quintessential cheese cultivar.

Today, we have modern hybrids like Super Cheese, Chiesel, Thunderbird Cheese, and MORE. These pungent cultivars draw people in and leave them wanting more, much like a good stinky cheese paired with fruit (Psst, this comparison is important!).

Until now, many believed cheesy cannabis aromas were due to Isovaleric Acid (IA), but we found ZERO traces of it in our extensive research. What we DID find was far more interesting and opens the door to a cheesy revolution in cannabis cultivation!

Read on and discover the cannabis flavorants that create the disturbingly delicious funk of cheese weed.

Want the heavy-duty data and chemical breakdowns? Get all the details in our white paper Finding Funk: Unveiling the Chemical Complexity of Cheese Weed.

Refresher: What Are Cannabis Flavorants?

Cannabis flavorants are non-terpene compounds (esters, volatile sulfur compounds, alcohols, etc.) found in low concentrations that are responsible for the cannabis plant’s unique and diverse aromas. 

Until recently, terpenes were believed to be responsible for the vast array of funky, fruity, dank, and stanky smells produced by cannabis. However, there was always an issue with this idea. Cultivars with wildly different aromas could share the same dominant terpenes. It wasn’t until our Science of Exotic¹ research that we discovered the missing piece(s) to this puzzle.

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

So far, we’ve explored cannabis flavorants, including Skatole, Indole, and several Tropicannasulfurs (TCSCs), and now we’re diving into the big, complex world of CHEESY cannabis flavorants.

As a cross between Cheese and Exodus Cheese, Super Cheese delights with subtle notes of sweet berries and satisfies with rich, dank earth for an exquisite balance of sweet, funky, and savory. The next era of exotic cannabis isn’t just about finding flavors, it’s about perfecting them.

The Complex Chemohunt for Cheesy Cannabis Flavorants

We fully admit that discovering the origins of cheesy cannabis aromatics wasn’t our original intention. However, in a recent collaborative study², the opportunity to identify and categorize these elusive compounds presented itself. So, being the curious scientists that we are, we HAD to take a peek.

Initially, we wanted to know whether phenotypes grown in the same conditions would still have aromatic variations due to differences in flavorants. Not only did we prove our theory, but we also developed cutting-edge strategies for more effective cultivation efforts (aka Chemohunting).

Want to learn more about the next era in modern cannabis cultivation? Read The Case for Chemohunting: When Art Meets Science in Cannabis Cultivation.

To answer the questions posed in that research, we analyzed the cannabis cultivar Starburst 36. It’s known to sometimes possess cheese notes, which gave us the perfect opportunity for additional cheesy research.

Since cannabis is incredibly complex and has hundreds of flavorants, we needed very specific instruments capable of detecting low-concentration analytes. To achieve this, we used two-dimensional gas chromatography coupled with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemilumenscence detection (GCxGC–ToF–MS/FID/SCD). 

Phew! Still with us?

We also conducted a sensory analysis by having participants evaluate samples using a questionnaire. The five samples had almost insignificant differences in their terpene profiles. Considering that they’re siblings, that generally makes sense. 

However, there were notable variations in the blind sensory responses, meaning the participants perceived aromatic differences between the samples. Comparing their responses to our chemical analysis led to some very cheesy discoveries. 

Cheesy Cannabis Flavorants: Octanoic Acid, Decanoic Acid, 2-Heptanone, and Hexanoic Acid

While free fatty acids like octanoic acid (OA) and decanoic acid (DA) have long been recognized as aromatic contributors in other industries, this is the first time they’ve been identified in cannabis flower. They’re naturally present in fatty foods like goat’s milk, cow’s milk, coconut oil, and blue cheeses like Stilton or Roquefort, contributing to their distinctively “cheesy” aromas.

Another key cheesy cannabis flavorant we identified was 2-heptanone (2-H), a methyl-ketone frequently found in cannabis and aging cheeses. Unlike OA and DA, 2-H doesn’t smell like cheese on its own — it has a fruity, banana-like aroma. If that seems unexpected, consider that some cheeses have subtle fruity notes.

We first identified OA, DA, and 2-H in Starburst 36. To validate these findings, we analyzed additional “cheesy” strains, expecting to see the same compounds. In the process, we discovered yet another key contributor to this elusive flavor profile: hexanoic acid (HA).

HA has a sharper, more pungent cheese aroma than OA and DA, often resembling aged cheddar or goat cheese. Notably, it frequently appears alongside OA and DA in goat’s milk. 

This brings us to a fascinating linguistic connection: hexanoic acid is also called caproic acid, octanoic acid is also called caprylic acid, and decanoic acid is also called capric acid. Each name is derived from the Latin capra, meaning "goat." These compounds were linked to animalic, cheesy aromas long before they were identified in cannabis.

So why did it take so long for the cannabis industry to recognize them? The answer is simple: technology. These flavorants exist in incredibly low concentrations and are difficult to detect. We weren’t even looking for them when we found them! Our research was untargeted and exploratory, which makes their discovery in cannabis even more exciting.

But wait, there's more…

The Cannabis Cheese Can’t Stand Alone: Tiglates and Senecioates

On top of identifying hexanoic acid while attempting to confirm our earlier findings from the Starburst 36 analysis, we discovered even MORE compounds that contribute to the appeal of cheesy cannabis cultivars! 

We evaluated a cut of Thunderbird Cheese and detected a significant presence of various sweeter flavorants. Rare berry-forward esters like senecioates and tiglates were observed, which are rarely found in the high concentrations we identified. 

While we initially analyzed Thunderbird Cheese to validate our OA, DA, and 2-H findings, we instead identified these other compounds present in a harmonious balance of sweet and savory that has likely contributed to this cultivar’s appeal.

We hypothesize that a cheesy cultivar’s success hinges on balancing pungency with chemical diversity. Hitting that perfect aromatic charcuterie board-esque balance of fresh and funky provides a complex array of flavors and aromas that are incredibly appealing. 

Want to experience the difference for yourself? Thunderbird Cheese delivers that rare balance of fruit and funk, while Super Cheese cranks up the intensity with a thick, gooey, gassy impression. The next era of exotic cannabis isn’t just about finding flavors, it’s about perfecting them.

Abstrax Tech | The Future of Cannabis Looks Cheesy

We don’t know about you, but we still have so many questions! That’s why we conduct industry-leading, peer-reviewed research to push the cannabis industry forward with better education and collaboration. 

We’re passionate about this industry and will continue promoting excellence in research and innovation. Oh, and we’re definitely NOT finished studying cheesy cannabis. So, stay tuned!

Have questions about incorporating flavorants into your formulations? Want expert assistance developing the right aroma, flavor, and effects for your products? We’re here to help. Contact us today, and let’s move the industry forward with innovative, data-driven products.  

1. Twinkle R. Paryani, Manuel E. Sosa, Michael F. Z. Page, Thomas J. Martin, Melissa V. Hearvy, Marcos A. Ojeda, Kevin A. Koby, Jonathan J. Grandy, Bradley G. Melshenker, Ian Skelly, and Iain W. H. Oswald. (2024). Nonterpenoid Chemical Diversity of Cannabis Phenotypes Predicts Differentiated Aroma Characteristics. ACS omega, 9(26), 27755-29071  https://pubs.acs.org/doi/epdf/10.1021/acsomega.4c03225 

2. Oswald, I. W. H., Paryani, T. R., Sosa, M. E., Ojeda, M. A., Altenbernd, M. R., Grandy, J. J., Shafer, N. S., Ngo, K., Peat, J. R., 3rd, Melshenker, B. G., Skelly, I., Koby, K. A., Page, M. F. Z., & Martin, T. J. (2023). Minor, Nonterpenoid Volatile Compounds Drive the Aroma Differences of Exotic Cannabis. ACS omega, 8(42), 39203–39216. https://doi.org/10.1021/acsomega.3c04496  

Celebrate Cheesy Cannabis with Funky Native Series Profiles!

SHOP Thunderbird Cheese

That’s not a storm on the horizon. It’s Thunderbird Cheese. This mythical child of Sundae Driver and Maui Sour OG electrifies the senses with a jolt of citrus and pine while subtle gusts of dank cheese just barely keep your feet on the ground.

SHOP Super Cheese

As a cross between Cheese and Exodus Cheese, Super Cheese is… well, cheesy. That’s just the start, though. Subtle notes of sweet berries and rich, dank earth give this cultivar the perfect balance of sweet, funky, and savory.