## 5 Cannabis Flavor Profiling Framework
### Aroma and Flavor Wheel Development  
The contribution of individual aroma and flavor compounds to the sensory profile of cannabis is influenced by their physicochemical properties, including volatility and concentration, as well as their interactions with co-occurring molecules [3; 116]. Furthermore, interactions between terpen and cannabis can modify sensory perceptions, highlighting the need for an integrative approach in profiling. The creation of a cannabis flavor wheel would be a pivotal step in standardizing the sensory characterization of _C. sativa_ L. Flavor wheels are well-established in industries such as beer, wine, coffee, tea, and tobacco, and offer a structured methodology for identifying and communicating aroma and flavor profiles [34; 36; 37; 38; 117]. A cannabis-specific flavor wheel could serve as a valuable tool for growers, researchers, and consumers by linking subjective sensory experiences with scientific analysis. Creating a comprehensive flavor wheel involves sensory analysis by trained panels and advanced techniques to identify and measure the aroma and flavor compounds. Expert panels assess cannabis samples to build a standard lexicon of sensory attributes, ensuring consistency across varieties and products, similar to the practices in the wine, coffee, tea, and tobacco industries. Identification and quantification are crucial for linking chemical analyses to sensory perceptions. To ensure reliable sensory evaluations, panels should consist of trained assessors selected and trained according to International Organization for Standardization 8586:2023 guidelines [118], which specify criteria for the selection, training, and number of sensory assessors for representative analysis. A universal cannabis flavor wheel would benefit growers by providing a framework for breeding and marketing targeted sensory profiles. Consumers receive a tool to match preferences with effects, while researchers benefit from a standardized system that aids data comparison and advances the scientific understanding of the cannabis aroma and flavor. While aroma research of hops (_H. lupulus_ L.) provides a well-studied reference [34] for cannabis aroma research owing to their shared Cannabaceae lineage, other plants and industries also offer valuable insights into flavor profiling. Products from both the agriculture and beverage industries, such as lavender, citrus fruits, pine trees, wine, coffee, tea, and tobacco, demonstrate overlapping chemical profiles and sensory methodologies that can enrich cannabis research. By integrating findings from related plants and industries, cannabis researchers can develop a richer, more comprehensive approach to aroma and flavor profiling. Each offers unique perspectives on terpene production, flavor stability, and sensory perception, enhancing the scientific and commercial potential of cannabis. To visualize the relationship between cannabis aroma and flavor descriptors and commercially available terpen that are available on the market and how they are described by producers, we created a map (Figure 2). This map incorporates aroma and terpene keywords extracted from available Aroma Wheels related to cannabis flower strains (Supporting Table S1). This comparative visualization can help to gain deeper insights into the keyword network. This integrative approach allowed for a comprehensive understanding of aroma-terpene profiles relevant to the research objectives. Furthermore, we developed a framework to collect, analyze, and categorize aroma and terpene-related information from product descriptions. Data aggregation was performed on approximately 1500 product descriptions (Figure 3). The data were aggregated and  
Figure 2: Association of terpenes and aroma descriptors in commercial cannabis products. harmonized across different sources, including information extracted from web sources of companies, marketplaces, and other repositories (Supporting Table S2).