Chemistry is giving cannabis edibles a boost

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The next era of cannabis edibles are going to be an improvement over the last

As time has passed, it has become evident that more Americans are joining the list of marijuana consumers. In fact, a Gallup poll conducted last year indicated that a large percentage of American adults have taken the opportunity to try the plant because of the benefits and legislative moves that have occurred in different states. In order to help the cause, there is a rapidly expanding menu of infused edibles, ranging from sugar-dusted jellybeans to raw honey infused with buds. The tasty chemicals have helped take the edible cannabis boom to another level, making people increasingly attracted to this market.

Edibles are not the only ones that can boast their flavor. Cannabis flowers themselves also boast aromas of lemon glaze, grape soda, pine buds, or even, in a favorite of experienced stoners, gasoline. All these varied aromas and flavors can be obtained mainly from the contributions of terpenes. This chain of volatile hydrocarbons appears throughout the plant kingdom and according to different studies, more than 200 varieties have been identified in marijuana alone.

The small molecules may be less famous than cannabinoids, but they are still considered an important factor in consumption. Terpenes play an all too important role when it comes to determining the taste and smell of a cannabis flower, and, in some cases, the sensation it provides a person. The idea that seemingly minor molecular differences could have a dramatic impact on your cannabis is not new news.

Many of these chemical components work hand in hand to affect the resulting high or, as it is known in the marijuana world, the “entourage effect.” Although primarily discussed in the context of cannabinoids, that conversation is expanding to include terpenes.