[#item_full_content] Research conducted by the Department of Food Science and Technology of Oregon State University and the Legacy Research Institute of Dow Neurobiology addressed this gap by developing a standardized aroma lexicon and associated sensory methodology, supported by GC-MS analysis of terpenes and terpenoids plus GC-PFPD analysis of volatile sulfur compounds. LCGC International spoke to Thomas H. Shellhammer of Oregon State University about this work, 
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GC-MS–Informed Aroma Profiling and Sensory Lexicon Development for Cannabis Inflorescence
ByPot Shop News
January 5, 2026