VERIFIED_COA • POLYHYBRID
Tropicanna Cookies
Blood-orange marmalade Valencene collides with pastry β-Caryophyllene and passionfruit thiols at 372°F–412°F.
R2 Shard JSON (<3 KB)
COA n=4 • Median 2.56% (±0.22%) • F_x=0.000
SWEET SPOT: 359°F–397°F
FAHRENHEIT THERMAL DIAL (310°F–510°F)
378°F
TOP-NOTE MONOTERPENES (315°F–380°F)
310°F Mono390°F Sweet Spot451°F Combustion510°F
LINEAGE ANCESTRY
NON-TERPENE FLAVORANTS
TROPICAL THIOL • 79% CANDY ESTER • 71%Dominant Terpene Stack (°F)
● D-Limonene
(Expressed Valencia orange peel & Meyer lemon oil)
0.86% • 349°F
● β-Caryophyllene
(Freshly cracked Tellicherry black pepper & clove bud)
0.67% • 320°F
● Valencene
(Blood orange segment & dark cacao orange rind)
0.51% • 253°F
● Linalool
(Provence lavender blossoms & toasted coriander seed)
0.30% • 388°F
● α-Humulene
(Noble Hallertau hops & shaved cedarwood)
0.23% • 388°F
Anonymous Aroma Consensus
Tap sensory notes perceived at the calibrated Fahrenheit setting (SHA-256 salted device hash; zero PII).
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