Two independent research groups recently discovered a different type of chemical playing the starring role in marijuana’s distinctly skunky scent – volatile sulphur compounds known as thiols that contain a molecule called 3-methylbut-2-en-1-yl (321MBT my theory is this stuff brings on that entourage effect so to speak more so or just as much as terpenes. Found in NL #1 and NL #2. We find there is more skunk here in Hawaii on the dry side close to the volcano that emits mass amounts of sulfur gas every day
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Maybe the rotten meat varieties we have in Thailand also can be included?
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Aloha & In the UK they call it cheese if it contains Thiols it should be tested.
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Its also a ester in skunk that adds to the funk, not a terpene
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