VERIFIED_COA • POLYHYBRID
Thin Mint GSC
Mint-patisserie phenotype pairing D-Limonene brightness with β-Caryophyllene pastry depth across 378°F–418°F.
R2 Shard JSON (<3 KB)
COA n=4 • Median 2.40% (±0.20%) • F_x=0.000
SWEET SPOT: 358°F–395°F
FAHRENHEIT THERMAL DIAL (310°F–510°F)
377°F
TOP-NOTE MONOTERPENES (315°F–380°F)
310°F Mono390°F Sweet Spot451°F Combustion510°F
LINEAGE ANCESTRY
NON-TERPENE FLAVORANTS
CANDY ESTER • 73% GAS / VSC • 52%Dominant Terpene Stack (°F)
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.91% • 320°F
● D-Limonene
(Expressed Valencia orange peel & Meyer lemon oil)
0.67% • 349°F
● Linalool
(Provence lavender blossoms & toasted coriander seed)
0.33% • 388°F
● α-Humulene
(Noble Hallertau hops & shaved cedarwood)
0.31% • 388°F
● Eucalyptol
(Fresh eucalyptus leaf, bay laurel & green cardamom)
0.19% • 349°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
SHAREABLE SOMMELIER CARD (1200×630 OG)
