Introduction: Beyond Terpenes — the “Flavor Secret Sauce”

When people talk about what makes cannabis taste a certain way, 99 times out of 100 they mention terpenes. And yes! Terpenes are the heavy lifters in aroma and flavor. But there’s a quieter, subtler cast of compounds at work: flavonoids. At True Harmony Co., we believe that excellence comes from understanding every layer of the plant’s chemistry.

In this post, we’ll explore:

• What flavonoids are (and how they differ from terpenes)
• Their role in flavor, aroma, and the “entourage” of experience
• The insights of Russ Hudson and how they help frame our approach
• How True Harmony thinks about leveraging flavonoids in product development

Let’s dive in.

What Exactly Are Flavonoids?

• Flavonoids are polyphenolic compounds found throughout the plant kingdom. Wikipedia+2Sensi Seeds+2
• In cannabis, they make up a nontrivial minority of phytochemicals, estimates suggest up to ~10 % of the plant’s chemical constituents, and in some cases up to ~3 % by dry weight in buds/leaves. cannabissciencetech.com+2acslab.com+2
• One remarkable feature: cannabis even has unique flavonoids known as cannaflavins (A, B, C) that are not commonly found in other plants. ACS Publications+2Blimburn Seeds+2
• Structurally, flavonoids are built from a three-ring backbone (with further substituents)  this base allows great structural diversity. LinkedIn+2ACS Publications+2

In short: flavonoids are not fringe players. They bring color, complexity, defensive capabilities (against UV, oxidation, pests), and yes, sensory nuance. Modern Canna | MCS+3acslab.com+3PMC+3

Flavonoids vs Terpenes: What’s the Difference in Flavor Impact?

Terpenes are volatile and tend to dominate the immediate aroma/flavor impressions (citrus, pine, skunky, floral, etc.). Leafwell+2Modern Canna | MCS+2

Flavonoids, on the other hand:

• Often contribute subtle bitterness, astringency, or “back-note” flavors that linger after the initial terpene hit. (Indeed, Russ Hudson succinctly put it: “Terpenes are flavorful ~ flavonoids are bitter.”) LinkedIn
• Provide color and pigment cues (e.g. red, purple, blue) via anthocyanins and related sub-classes, think of how the visual cues of a strain predispose expectation of flavor. acslab.com+3cannabissciencetech.com+3Blimburn Seeds+3
• Act as oxidative stabilizers, altering how flavor evolves over time (drying, curing, storage) by slowing degradation of terpenes or other volatiles. acslab.com+2Modern Canna | MCS+2
• Modulate the subjective perception of flavor in synergy with terpenes and cannabinoids — they help shape the entourage effect of the whole sensory experience. Modern Canna | MCS+3PubMed+3acslab.com+3

However, a note of caution: some researchers argue that flavonoids, by themselves, may not be major drivers of aroma in cannabis, and that attributing too much to them is speculative until more research is done. Abstrax Tech+1

How Flavonoids Influence Flavor Profiles — Strain by Strain

Every cultivar or chemovar has its unique fingerprint, not just in terpenes and cannabinoids, but in the flavonoid composition. Here’s how this plays out:

1. Anthocyanins and Visual Cues → Flavor Expectations
   If a bud turns deep purple, that visual signal primes the user for “berry,” “grape,” or “winey” expectations. The anthocyanins that cause color shifts may also subtly influence perception of sweetness or fruitiness. cannabissciencetech.com+2acslab.com+2
2. Bitterness / Back-Note Layering
   Some flavonoids (e.g. quercetin, kaempferol) have slightly bitter or astringent elements. In a balanced profile, they add depth, perhaps counterpointing overly sweet terpene notes or smoothening “edge” in aggressive cultivars. PubMed+3Sensi Seeds+3acslab.com+3
3. Flavor Stability & Aging
   Over time, fragile terpenes degrade or oxidize. Flavonoids, as antioxidants, may slow that decay, preserving certain flavor characteristics longer and modulating how the profile shifts during cure/storage. acslab.com+2PMC+2
4. Synergy & Amplification
   In some cases, a terpene may seem muted in one cultivar but more vivid in another, possibly because co-occurring flavonoids modulate volatility, receptor binding, or sensory perception thresholds. These interactions remain under active investigation. ACS Publications+4Marijuana Moment+4PMC+4

Russ Hudson’s Perspective: Framing the Discussion

Russ Hudson, in his work such as The Formidable Book of Flavonoids, helps scaffold how cannabis professionals and connoisseurs should frame flavonoids not as exotic curiosities, but as integral members of the aroma-flavor ensemble. cannabischemistry.org+3strandbooks.com+3cannabischemistry.org+3

His guiding principles that are useful for consumers of the plant include:

• Look for nuance, not dominance: In Hudson’s view, flavonoids won’t “steal the show,” but they color the margins — adding subtlety, mouthfeel, contrast, and complexity.
• Integration, not isolation: Hudson encourages thinking in terms of flavor systems (terpene + flavonoid + cannabinoid interplay) rather than attributing flavor to a single molecule.
• Data + sensory feedback: Hudson’s methodology often combines chemical analytics (LC/MS, chromatography) with sensory panels to map flavonoid contributions — meaning flavor claims should always be tethered to measurement.
• Forward innovation: Hudson envisions breeding and processing strategies that actively modulate flavonoid content (via genetics, cultivation, curing) to fine-tune sensory profiles.

Long story short, flavonoids are still the underdogs of cannabis science, quietly waiting in the wings while terpenes and THC steal the spotlight. But as research deepens and consumer palates evolve, these subtle compounds are stepping into their own. Much like the rise of minor cannabinoids, flavonoids hint at just how much more there is to discover about this incredible plant. For cultivators, brands, and enthusiasts alike, that means the story of cannabis flavor, and its potential, is far from finished. In fact, it’s only just beginning.