Sulfur-Containing Volatile Organic Compounds In Cannabis

What is this patent about?

’350 is related to the field of flavor and fragrance enhancement, particularly for products aiming to replicate or augment the "gassy" aroma associated with certain cannabis strains. The background acknowledges the increasing interest in terpenes and other compounds that contribute to the unique scent and flavor profiles of cannabis, but notes the difficulty in replicating the complex "gassy" aroma, often described as sulfuric and reminiscent of gasoline, using existing terpene blends.

The underlying idea behind ’350 is that specific organosulfur compounds , when combined with terpenes, can effectively recreate or enhance the sought-after "gassy" aroma. The inventors discovered that certain sulfur-containing molecules, even in small concentrations, contribute significantly to this aroma profile, which was previously attributed primarily to terpenes. This insight allows for the creation of more accurate and potent flavor and fragrance compositions.

The claims of ’350 focus on a process for augmenting or enhancing the gassy aroma or taste of a product by adding an organosulfur compound. The organosulfur compound is selected from a group consisting of prenyl mercaptan, 2-methylthiophene, 3-methylthiophene, diprenyl disulfide, 3-methyl-2-buten-1-yl thiolacetate, 3-methyl-1-[(3-methyl-2-buten-1-yl)sulfanyl]-2-butene, prenylmethylthiol (1-(methylsulfanyl)-3-methyl-2-butene), prenyl thioacetate, thiogeraniol, and a combination of any two or more thereof. The product is an edible product, an aerosol product, a flavor product, a fragrance product, or an inhalable product.

In practice, the invention involves incorporating one or more of the specified organosulfur compounds into a base composition, such as a food, beverage, aerosol, or fragrance. The concentration of the organosulfur compound is carefully controlled, typically ranging from trace amounts (0.000001 wt %) to about 0.3 wt %, to achieve the desired gassy aroma without overpowering the other sensory characteristics of the product. The composition may also include primary terpenes like myrcene, β-caryophyllene, and limonene to further refine the aroma profile.

The differentiation from prior approaches lies in the recognition and utilization of organosulfur compounds as key contributors to the gassy aroma. Previous attempts to replicate this aroma relied heavily on terpenes, often falling short of capturing the full complexity and pungency. By incorporating specific sulfur-containing molecules, ’350 provides a more effective and nuanced method for achieving a realistic and desirable "gassy" scent in a variety of products, offering a significant improvement over existing flavor and fragrance formulations. The use of prenyl mercaptan and 2-methylthiophene is particularly highlighted.