Cannabis aroma is not determined solely by the strain being grown. New research shows that drying and storage after harvest can significantly alter both the plant’s volatile aroma compounds and its cannabinoid profile. The method that best preserves cannabinoids appears to also cause a substantial loss of aroma.
The findings were presented by researcher Natasha Damiana Spadafora at the Society for Experimental Biology’s annual conference, held in Florence on July 7–9, 2026. The research project examines how cannabis strain, drying method and storage affect the plant’s chemical composition and how the aroma is perceived by humans.
140 different volatile compounds identified
Cannabis aroma is produced by a large number of volatile organic compounds (VOCs) – molecules that readily leave the plant material and disperse into the air, where they can be detected by the human sense of smell.
In nature, these compounds can function as signals to insects, herbivores and other plants. In commercially grown cannabis, they instead contribute to the aromas people associate with different strains.
The researchers analyzed six commercially available cannabis strains and identified a total of 140 volatile compounds and seven cannabinoids. Among the aroma compounds were monoterpenes, sesquiterpenes, esters and several other minor components.
The results show that cannabis aroma cannot be explained by a single terpene or a few dominant compounds. The scent arises from complex combinations of many molecules, whose levels can also change after harvest.
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Advanced technique mapped the chemistry of scent
To collect aroma compounds, cannabis samples were placed in sealed containers together with an absorbing material that captured the substances released from the plant material into the air.
The samples were then analyzed using two-dimensional gas chromatography combined with mass spectrometry, GC×GC-MS. The technique makes it possible to separate and identify compounds that would otherwise overlap in a simpler analysis.
According to Spadafora, the method provided a significantly more detailed picture of which compounds contribute to cannabis’s overall aroma. It also made it possible to detect minor components that can influence the nuances of the scent despite being present in low concentrations.
Freeze-drying preserved cannabinoids but reduced aroma
The researchers compared freeze-drying with traditional tray-drying under controlled conditions. Freeze-drying was effective at preserving cannabinoids and preventing the conversion of their acidic forms. At the same time, a significant portion of the volatile compounds that give cannabis its characteristic aroma disappeared.
Traditional tray-drying, on the other hand, better preserved the plant’s original profile of volatile compounds. The results point to a clear trade-off: a method that is good for preserving the cannabinoid profile is not necessarily best for aroma.
The peer-reviewed study that forms the basis for this part of the project compared freeze-drying and tray-drying of the strains Kompolti, Eletta Campana and Silvana. The researchers concluded that freeze-drying was not an optimal option when both cannabinoids and aroma compounds needed to be preserved.
Glass preserved more aroma compounds
Even the choice of packaging affected the chemical properties of cannabis. Storage in sealed glass containers preserved a broader spectrum of volatile compounds than storage in high-density polyethylene containers or open on a tray. Glass therefore appears advantageous when the goal is to retain as much of the plant’s original aroma profile as possible.
At the same time, a more pronounced conversion of acidic cannabinoids to neutral cannabinoids was observed in the glass containers – one example being the conversion of CBDA to CBD. This means that glass is not automatically the best solution for all products. Which storage is most suitable depends on whether the producer primarily wants to preserve aroma compounds, the acidic forms of cannabinoids, or a specific composition in the final product. The researchers noted that none of the methods examined preserved both the original aroma and the cannabinoid profile perfectly.
Over 150 people assessed the aroma
The research group complemented the chemical analyses with a scent panel consisting of more than 150 people. Participants smelled different cannabis strains that had been processed and stored in different ways, then described the aromas and indicated which samples they preferred.
Monoterpenes were more often associated with bright, fresh and zesty scent notes. Samples dominated by sesquiterpenes were more frequently described as woody and spicy.
By combining participants’ assessments with the chemical analyses, the researchers were able to link certain groups of compounds to how the scent was actually perceived. The results also show that differences measurable in the laboratory are not always equally important to humans. What matters is which chemical changes become pronounced enough to affect the overall scent experience.
The strain name does not tell the whole story
The results show that the aroma of a cannabis strain is not a fully stable characteristic. Two products from the same genetic strain can develop different scents and chemical profiles depending on how the flowers have been dried, transported and stored.
This has implications for growers and producers aiming to deliver products with consistent quality. It may also become relevant for medical cannabis products, where reproducibility and controlled chemical composition are particularly important.
In the long run, the research could contribute to more standardized post-harvest methods. Producers could then tailor drying and storage to the type of product they want to create, rather than assuming that a single method fits all strains and applications.
Findings not yet a complete new study
The results presented in Florence in 2026 are described as ongoing research. The conference contribution should therefore not be confused with a finished, new and fully peer-reviewed scientific article.
The sections on drying and storage build on a study published in 2024 in the journal Analytical and Bioanalytical Chemistry. The newer data on six commercial strains, 140 volatile compounds and the scent panel of over 150 participants have been presented within the ongoing research project.
Nevertheless, the results paint a clear picture: the final characteristics of cannabis are shaped not only during cultivation. A large part of the aroma and cannabinoid profile is also determined by what happens after the plant has been harvested.
Source
Scents of cannabis: How drying and storage change aroma and cannabinoids
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