Selling marijuana like wine: ‘Flavor’ genes identified that could lead to tastier strains

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Scientists at the University of British Columbia have reportedly identified those parts of the cannabis genome which determine flavor, potentially paving the way for huge leaps in how the plant is adapted for consumer tastes. The discovery could also mean that cannabis growers will soon be able to cultivate strains with the same level of specificity and control as the modern wine industry has enjoyed following similar breakthroughs.

[R]esearchers found close to 30 terpenes in the cannabis genome, producing such “fragrant molecules” as limonene, myrcene, and pinene when those genes are active, and thus give it an alternately citrusy, skunky, or earthy quality.

The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion, and analysis. Read full, original post: Sweet News: Science Has Cracked The Flavor Genes In Weed

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