Cannabis sativa L. produces
a wide
variety of volatile secondary metabolites that contribute to its unique
aroma. The major volatile constituents include monoterpenes, sesquiterpenes,
and their oxygenated derivates. In particular, the compounds ß-myrcene,
D-(+)-limonene, ß-caryophyllene, and terpinolene are often found
in greatest amounts, which has led to their use in chemotaxonomic
classification schemes and legal Cannabis sativa L. product labeling. While these compounds contribute to the characteristic
aroma of Cannabis sativa L. and may
help differentiate varieties on a broad level, their importance in
producing specific aromas is not well understood. Here, we show that
across Cannabis sativa L. varieties
with divergent aromas, terpene expression remains remarkably similar,
indicating their benign contribution to these unique, specific scents.
Instead, we found that many minor, nonterpenoid compounds correlate
strongly with nonprototypical sweet or savory aromas produced by Cannabis sativa L. Coupling sensory studies to our
chemical analysis, we derive correlations between groups of compounds,
or in some cases, individual compounds, that produce many of these
diverse scents. In particular, we identified a new class of volatile
sulfur compounds (VSCs) containing the 3-mercaptohexyl functional
group responsible for the distinct citrus aromas in certain varieties
and skatole (3-methylindole) as the key source of the chemical aroma
in others. Our results provide not only a rich understanding of the
chemistry of Cannabis sativa L. but
also highlight how the importance of terpenes in the context of the
aroma of Cannabis sativa L. has been
overemphasized.