INFERRED_CHEMOTAXONOMY • POLYHYBRID
Green Crack
Ripe Ataulfo mango β-Myrcene cut with bright juniper-pine clarity between 345°F and 388°F.
R2 Shard JSON (<3 KB)
COA n=0 • Median 1.11% (±0.45%) • F_x=0.250
SWEET SPOT: 341°F–376°F
FAHRENHEIT THERMAL DIAL (310°F–510°F)
359°F
TOP-NOTE MONOTERPENES (315°F–380°F)
310°F Mono390°F Sweet Spot451°F Combustion510°F
Dominant Terpene Stack (°F)
● β-Myrcene
(Ripe Ataulfo mango & crushed wild hops)
0.33% • 334°F
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.23% • 320°F
● D-Limonene
(Expressed Valencia orange peel & Meyer lemon oil)
0.16% • 349°F
● α-Pinene
(Crushed Ponderosa pine needle & rosemary sprig)
0.14% • 311°F
● Guaiol
(Aged cypress resin & dried tea rose)
0.11% • 550°F
● α-Humulene
(Noble Hallertau hops & shaved cedarwood)
0.08% • 388°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
Live Edge Consensus: Ready (°F)
SHAREABLE SOMMELIER CARD (1200×630 OG)
