VERIFIED_COA • POLYHYBRID
Gelato #41
Velvety sweet cream esters over spicy β-Caryophyllene, Meyer lemon rind, and hazelnut cacao gas at 382°F–422°F.
R2 Shard JSON (<3 KB)
COA n=5 • Median 2.73% (±0.23%) • F_x=0.031
SWEET SPOT: 382°F–422°F
FAHRENHEIT THERMAL DIAL (310°F–510°F)
402°F
FULL-SPECTRUM CONVECTION (380°F–430°F)
310°F Mono390°F Sweet Spot451°F Combustion510°F
LINEAGE ANCESTRY
NON-TERPENE FLAVORANTS
CANDY ESTER • 86% GAS / VSC • 55%Dominant Terpene Stack (°F)
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.96% • 320°F
● D-Limonene
(Expressed Valencia orange peel & Meyer lemon oil)
0.74% • 349°F
● Linalool
(Provence lavender blossoms & toasted coriander seed)
0.51% • 388°F
● α-Humulene
(Noble Hallertau hops & shaved cedarwood)
0.34% • 388°F
● α-Bisabolol
(Steeped German chamomile flowers & wildflower honey)
0.18% • 307°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
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