Chapter 12 - An overview on sensory evaluation, volatile compounds, and legal regulations of Cannabis sativa

Abstract

This chapter is concerned with the sensory analysis, aroma compounds, and world regulations applied to Cannabis sativa (C. sativa). The chapter includes: (1) definitions and concepts related to sensory analysis; (2) the biosynthesis of the volatiles and the main chemical families found in this crop; (3) instrumental analysis; (4) scientific production related to C. sativa sensory quality and aroma compounds; (5) EU, USA and world regulations on its use and consumption; and (6) relevant findings in terms of sensory analysis and aroma compounds of C. sativa. Sensory analysis is the scientific discipline used to measure analyze and interpret the human reaction to products characteristics. Despite de developments already done in the instrumental analysis regarding food quality determination, the flavor sensations perceived by humans can be measured only by sensory tests. Within C. sativa, this scientific discipline can provide information about how its sensory characteristics are related to perceived quality and consumer liking, as hemp is widely used in food and cosmetics. The sensory analysis is always combined with analytical instruments to evaluate the aroma compounds. Among all these tools, for C. sativa, instrumental color, gas- and liquid- chromatography are the most used. The first one, to evaluate the color, the second one to determine terpenoids (the main chemical family of aroma compounds of hemp), and the third one is mainly used for the cannabinoids determination (compounds highly valued for their pharmacologically effect and worldwide regulated due to their psychoactive effect on humans). Finally, both sensory and instrumental analysis are required for the elucidation of C. sativa composition, as well as for their use as ingredients in food or other goods. Because instrumental analysis can help to determine the aromatic profile specific to each cultivar, while sensory analysis helps to detect which of those cultivars are more accepted in terms of flavor by the consumers. Last, both techniques might help in the optimization of hemp processing.