The sensory qualities of aroma and flavor also play an increasingly prominent role in shaping consumer preferences, supporting product differentiation in a crowded market, and are gaining attention in regulatory frameworks related to labeling and quality standards. As such, standardized approaches to measuring and describing these traits are essential not only for scientific consistency, but also for commercial and policy relevance. In sensory science, aroma and flavor are related but distinct concepts. Aroma refers specifically to the volatile compounds perceived by the olfactory system, either orthonasally (through the nose) or retronasally (through the mouth during consumption). In contrast, flavor is a multisensory experience that integrates aroma with taste (sweet, sour, salty, bitter, and umami), mouthfeel, and thermal or chemesthetic sensations [15]. According to ISO 5492:2008 [16], flavor encompasses all sensory impressions during consumption, whereas aroma is limited to olfactory perception. In this review, we use the term aroma when referring to the olfactory properties of volatile compounds and flavor when discussing the broader sensory experience involving both taste and smell [15]. The complexity of aroma is noteworthy, as humans are capable of discerning thousands of different volatile compounds. It is significant to note that the olfactory system contributes up to 80% of what is perceived as flavor, as most nuances derive from aroma compounds [17]. Additionally, certain aroma compounds may modulate taste perception through cross-modal interactions with taste receptors. For instance, limonene imparts a citrusy aroma and may augment the perception of sweetness, whereas cryophyllene introduces a pepper, spicy note and can have a slight bitter taste [18; 19]. Despite their strong connection, aroma and taste utilize distinct neural pathways, with olfactory signals processed in the olfactory bulb and taste signals in the gustatory cortex, ultimately integrating in higher brain regions to form flavor perception [18]. Understanding this relationship is essential in the science of cannabis products. In cannabis research, it is imperative to distinguish between the subjective aroma perception of the dried plant, which is influenced by its volatile compounds at ambient conditions; the subjective aroma perception of final consumer products, such as edibles or inhaled aerosols, where processing and consumption methods alter the sensory experience; and the analytical profiles of flavor compounds in dried plant material, extracts, and aerosols, which provide objective chemical characterizations. Recognizing these distinctions is crucial for understanding how chemical compositions translate into sensory perceptions across various cannabis products. Furthermore, the combustion of cannabis significantly alters its aroma and flavor compared to fresh plant material or vaporized extracts. While terpen, flavonoids, and other volatile compounds contribute to the cannabis characteristics, many degrade or transform due to thermal processes [20]. Combustion generates reactive carbonyl compounds (e.g., formaldehyde, acetaldehyde, and acrolein), nitrogen byproducts (e.g., ammonia, nitrogen oxides, and hydrogen cyanide), and volatile phenols, all of which modify or mask native aromas [21]. Additionally, cannabis undergo thermal degradation, influencing both flavor and psychoactive effects [22]. Unlike vaporization, which largely preserves these compounds [23], smoking introduces harsher, sometimes irritating flavor notes due to the formation of pyrolytic byproducts [24]. The method of consumption thus plays a critical role in shaping the perceived sensory characteristics of inhaled cannabis. Accurately characterizing these sensory properties remains a significant challenge due to the complexity of the chemical interactions [3] and the presence of many compounds in minute quantities [25; 26].