// Definition
The tendency of heavier sesquiterpenes like beta-caryophyllene, humulene, and caryophyllene oxide to survive drying, curing, and transport conditions that destroy lighter monoterpenes, giving aged or imported cannabis its characteristic peppery, spicy aroma.
// From the Episode
Discussed in the context of why imported Jamaican brickweed and other transported cannabis had a distinctive peppery character. Rob Clarke and Sam explained these were the terpenes that didn't get 'boiled out' in transit or handling. The lighter, more volatile monoterpenes are lost first, leaving behind the higher-boiling-point sesquiterpenes. Clarke noted this is why homegrown cannabis from the early 1970s was a revelation compared to imports -- you could finally smell the full terpene profile.
// Source
Ep. 055 Hash Church LIV 54 →