GrodanLightfoot
Well-Known Member
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What is Enzymatic Biotransformation?
The term “enzymatic biotransformation” refers to the development of new aromas, flavors and effects as result of enzyme activity on Cannabis compounds.
The types of enzymatic biotransformation events can be grouped into two categories
1. the conversion of flavor active compounds.
2. the release of flavor active compounds from non flavor active precursor forms.
For the first category, there is a lot of evidence for conversion of monoterpene alcohols changing the aroma profile from floral-like to more lemon-like. The evidence for the release of aroma compounds from precursor forms has remained more elusive. Precursors of monoterpene alcohols that are glycosidically bound exist, but the levels are relatively insignificant to provide additional impact. For another, more interesting class of Cannabis compounds — thiols — the opposite scenario exists where the majority of these are non-aromatic thiol precursors. Unfortunately, baseline biotransformation of thiol precursors is very inefficient in hydroponic Cannabis.
What are thiols and where do they come from?
Volatile thiols are highly impactful aroma compounds that evoke aromas ranging from grapefruit to garlic and are found in almost all Cannabis strains. These thiol compounds exist in two forms: free forms, which are highly aromatic and volatile, and precursor forms. The precursor forms are non-aromatic and require the biotransformation activity of enzymes such as β‑lyase to release them. Cannabis varieties and production methods vary widely, not only in the amount of thiol compounds produced, but also the percentage that are in the non-volatile precursor form. Tropical varieties are highest in free thiols, which contribute to their characteristic fruity aromas. 3‑sulfanyl-1-hexanol, known for its intense grapefruit aroma, is abundant in Cannabis but does not reach sensory thresholds because it is locked up in the precursor form. In most Cannabis strains the overwhelming majority of these thiol compounds are in precursor form (1000-fold) and are a stockpile of aroma potential with an enzyme capable of biotransforming them to the free volatile and aromatic thiol compounds.
When you smell amazing Cannabis, whether fruity or funky, you are not smelling monoterpene alcohols, you are smelling polyfunctional thiols. It only makes sense to slowly release these bound compounds after harvest rather than to focus on uninteresting monoterpene alcohols during regenerative plant growth, as much of the Cannabis growing community has done the past couple of decades.
* * *
What is Enzymatic Biotransformation?
The term “enzymatic biotransformation” refers to the development of new aromas, flavors and effects as result of enzyme activity on Cannabis compounds.
The types of enzymatic biotransformation events can be grouped into two categories
1. the conversion of flavor active compounds.
2. the release of flavor active compounds from non flavor active precursor forms.
For the first category, there is a lot of evidence for conversion of monoterpene alcohols changing the aroma profile from floral-like to more lemon-like. The evidence for the release of aroma compounds from precursor forms has remained more elusive. Precursors of monoterpene alcohols that are glycosidically bound exist, but the levels are relatively insignificant to provide additional impact. For another, more interesting class of Cannabis compounds — thiols — the opposite scenario exists where the majority of these are non-aromatic thiol precursors. Unfortunately, baseline biotransformation of thiol precursors is very inefficient in hydroponic Cannabis.
What are thiols and where do they come from?
Volatile thiols are highly impactful aroma compounds that evoke aromas ranging from grapefruit to garlic and are found in almost all Cannabis strains. These thiol compounds exist in two forms: free forms, which are highly aromatic and volatile, and precursor forms. The precursor forms are non-aromatic and require the biotransformation activity of enzymes such as β‑lyase to release them. Cannabis varieties and production methods vary widely, not only in the amount of thiol compounds produced, but also the percentage that are in the non-volatile precursor form. Tropical varieties are highest in free thiols, which contribute to their characteristic fruity aromas. 3‑sulfanyl-1-hexanol, known for its intense grapefruit aroma, is abundant in Cannabis but does not reach sensory thresholds because it is locked up in the precursor form. In most Cannabis strains the overwhelming majority of these thiol compounds are in precursor form (1000-fold) and are a stockpile of aroma potential with an enzyme capable of biotransforming them to the free volatile and aromatic thiol compounds.
When you smell amazing Cannabis, whether fruity or funky, you are not smelling monoterpene alcohols, you are smelling polyfunctional thiols. It only makes sense to slowly release these bound compounds after harvest rather than to focus on uninteresting monoterpene alcohols during regenerative plant growth, as much of the Cannabis growing community has done the past couple of decades.
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