Breeding for real skunk - Unmask the Prenylthiol

All the failed attempts to lockdown the heaviest skunk traits have gone down the wrong path.
They've assumed that garlic and egg odor is the pathway.

However coffee smelling strains hold the key to skunk . The roasting of coffee beans also creates prenylthiol.
Now just unmask that skunk.
Prenylthiol (321mbt) exists in all cannabis and hemp but it is usually masked by other elements.
Human test subjects have shown that pine & lemon mask the odor of skunks.

More specifically the compounds responsible for "Masking of skunk odor" are:

beta-myrcene
alpha-pinene
C4-substituted pyrazine (smells “musty or nutty")
trans-2-nonenal (“musty”, “cardboard”, “vegetable”)
d,l-limonene

So what I'm suggesting is that if you want the most skunk for your chuck then eliminate garlic, piney and lemon from breeding.

And begin with something very Coffee smelling that can easily breed away from its c4-pyrazine traits to Unmask that Skunk.

Tried it with deep chunk, from the perspective I always select for skunkiness. That didn't work for me with deep chunk. And thats the most coffee thing I've ever run across.

originalphenohunters said:

Tried it with deep chunk, from the perspective I always select for skunkiness. That didn't work for me with deep chunk. And thats the most coffee thing I've ever run across.

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I get more cocoa from DC. But the coffee originally comes from old afghan too.

So here you can definitively see where watson went wrong.

He didn't breed the skunk outta skunk. He just Masked it 3 times over
haha

originalphenohunters said:

Tried it with deep chunk, from the perspective I always select for skunkiness. That didn't work for me with deep chunk. And thats the most coffee thing I've ever run across.

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Thats cos its so inbred deep chunk is one of the most dominant lines you will find it pretty much turns what ever you cross it to into deep chunk if your not lucky and real careful

Paul-n-Chukka said:

All the failed attempts to lockdown the heaviest skunk traits have gone down the wrong path.
They've assumed that garlic and egg odor is the pathway.

However coffee smelling strains hold the key to skunk . The roasting of coffee beans also creates prenylthiol.
Now just unmask that skunk.
Prenylthiol (321mbt) exists in all cannabis and hemp but it is usually masked by other elements.
Human test subjects have shown that pine & lemon mask the odor of skunks.

More specifically the compounds responsible for "Masking of skunk odor" are:

beta-myrcene
alpha-pinene
C4-substituted pyrazine (smells “musty or nutty")
trans-2-nonenal (“musty”, “cardboard”, “vegetable”)
d,l-limonene

So what I'm suggesting is that if you want the most skunk for your chuck then eliminate garlic, piney and lemon from breeding.

And begin with something very Coffee smelling that can easily breed away from its c4-pyrazine traits to Unmask that Skunk.

Click to expand...

Well certain phenos of old skunk1 used to remind me of coffee smell and taste as do some afghani lines bubba can sometimes too a tad ime

Paul-n-Chukka said:

So here you can definitively see where watson went wrong.

He didn't breed the skunk outta skunk. He just Masked it 3 times over
haha
View attachment 5379525View attachment 5379526

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Im kinda sceptical if he bred it totally alone due to the simple fact is he prefers haze and has had original haze longer than most yet he says he never tryed to improve it apparently well that just dont sound like someone that could pull off breeding something like skunk alone he must have had help surely it wouldn't suprise me if his only true claim to fame is ruining it making it sweeter and more floral

conor c said:

Im kinda sceptical if he bred it totally alone due to the simple fact is he prefers haze and has had original haze longer than most yet he says he never tryed to improve it apparently well that just dont sound like someone that could pull off breeding something like skunk alone he must have had help surely it wouldn't suprise me if his only true claim to fame is ruining it making it sweeter and more floral

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I agree but in all fairness ppl wanted it to smell less offensive back then for easier underground growing....and it accomplished that....it just completely changed the product unfortunately.

GWilliamsCannabis said:

I agree but in all fairness ppl wanted it to smell less offensive back then for easier underground growing....and it accomplished that....it just completely changed the product unfortunately.

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I know bud i with you thats when northern lights took over here where im at many grew that instead cos it stinks a hell of alot less than skunk

GWilliamsCannabis said:

I agree but in all fairness ppl wanted it to smell less offensive back then for easier underground growing....and it accomplished that....it just completely changed the product unfortunately.

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Well look at what folks call the uk cheese it certainly aint uk friendly so many guys and girls met the jail because of her sadly and that aint even super skunky imo thats more a kinda unique funky strain rather than like skunky skunky skunk i just use her as an example i agree many selected away from it for that reason and any with sense regret that decision now

Todd Mc Cormick has some of Sam Skunkman's Skunk stuff unhybridized. According to Kevin Jodrey there is alcohols and esthers in the skunk that easily burns off and releases that nasty skunk smell.
If you are stuck, I would recommend Sam's gear to look thru (Authentic Genetics/ Todd Mc.).
I grew Sams Skunk x Haze (Cultivators Choice seed co.) and found a gorgeous 50/50 hybrid that inhales like Skunk with that Haze exhale. It was def old skool Skunk in it. What is his Skunk today, I dunno.
Alot of people have recently been chasing that early 80's nasty Skunk chemotype but its been pretty elusive. No one wanted to work with it cuz in the early 80's prisontime for growing was harsh. Most dropped it due to safety, or hybridized it looking for less smelly phenotypes. Id love to see it come back myself.
Good luck.