Flavor family

No recorded ancestors.

Parents

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Double OG Chem

Skunk/Funk

Ancestor of 16 strains

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No recorded lineage

No parent strains have been documented for this one yet.

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Children

  • Animal Mints x Double OG Chemhybrid
  • Cheetah Piss x Double OG Chemhybrid
  • Donny Burger x Double OG Chemhybrid
  • Double Lanternshybrid
  • Double OG Chem S1hybrid
  • Envy x Double OG Chemhybrid
  • Golden Pineapple x Double OG Chemhybrid
  • Ice Cream Cake x Double OG Chemhybrid
  • Kauai x Double OG Chemhybrid
  • OG Chem x Double OG Chemhybrid
Show all 16 children
  • Papaya x Double OG Chemhybrid
  • Pave x Double OG Chemhybrid
  • Point Break x Double OG Chemhybrid
  • Strawberry Banana x Double OG Chemhybrid
  • Trophy Wife x Double OG Chemhybrid
  • Honey Buns x Double OG Chemhybrid
Animal Mints x Double OG Chemhybrid0 descendants
Cheetah Piss x Double OG Chemhybrid0 descendants
Donny Burger x Double OG Chemhybrid0 descendants
Envy x Double OG Chemhybrid0 descendants
Golden Pineapple x Double OG Chemhybrid0 descendants
Ice Cream Cake x Double OG Chemhybrid0 descendants
Kauai x Double OG Chemhybrid0 descendants
OG Chem x Double OG Chemhybrid0 descendants
Papaya x Double OG Chemhybrid0 descendants
Pave x Double OG Chemhybrid0 descendants

4 more descendants

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Aroma profile

Aroma profile of Double OG ChemStrongest: Candy Sweetness, Dark Fruit, Dessert & Cream.typicalBright peel and juice: lemon, lime, orange, grapefruit. Often driven by limonene, the same compound that makes citrus rind smell like citrus rind.CitrusConfection rather than fruit: sugar, tropical brightness, an almost artificial sweetness. Ester-driven, and the register modern dessert-lineage breeding has pushed hardest.CandySweetnessDeep and jammy: grape, blueberry, plum, berry. Comes from esters rather than terpenes, which is why two strains can share a terpene profile and taste nothing alike.Dark FruitBlossom and petal: lavender, rose, violet. Linalool sits behind much of this; it is what makes lavender smell like lavender, and it turns up in cannabis more often than people expect.FloralGreen, leafy and cooling: sage, tea, mint, cracked pepper. Pinene and terpinolene drive the fresh green edge; the peppery bite is caryophyllene, the only terpene known to bind directly to a cannabinoid receptor.HerbaceousSoil, forest floor, bark and pine. Myrcene and humulene do most of the work here — humulene is the same compound that makes hops smell like hops.EarthSour, savory, barnyard: skunk, aged cheese, pungency. Like Gas, this is sulfur chemistry rather than terpenes, which is why it survives drying and curing so stubbornly.FunkFuel and solvent: diesel, chemical sharpness, ammonia. Not a terpene smell at all — the gassiness in cannabis comes from volatile sulfur compounds, the same family that gives skunk and garlic their punch.GasBakery and dairy: vanilla, butter, coffee, toasted nut. The Cookies and Gelato register, and the newest of the nine in cannabis terms — it barely existed before the 2010s.Dessert &Cream
Aroma profile scores for Double OG Chem (Leafly scale; 0 is typical)
Citrus−0.1
Candy Sweetness+3.9
Dark Fruit+1.1
Floral−1.4
Herbaceous−1.6
Earth−0.2
Funk−0.3
Gas+0.7
Dessert & Cream+0.7
What the axes mean
Citrus
Bright peel and juice: lemon, lime, orange, grapefruit. Often driven by limonene, the same compound that makes citrus rind smell like citrus rind.
Candy Sweetness
Confection rather than fruit: sugar, tropical brightness, an almost artificial sweetness. Ester-driven, and the register modern dessert-lineage breeding has pushed hardest.
Dark Fruit
Deep and jammy: grape, blueberry, plum, berry. Comes from esters rather than terpenes, which is why two strains can share a terpene profile and taste nothing alike.
Floral
Blossom and petal: lavender, rose, violet. Linalool sits behind much of this; it is what makes lavender smell like lavender, and it turns up in cannabis more often than people expect.
Herbaceous
Green, leafy and cooling: sage, tea, mint, cracked pepper. Pinene and terpinolene drive the fresh green edge; the peppery bite is caryophyllene, the only terpene known to bind directly to a cannabinoid receptor.
Earth
Soil, forest floor, bark and pine. Myrcene and humulene do most of the work here — humulene is the same compound that makes hops smell like hops.
Funk
Sour, savory, barnyard: skunk, aged cheese, pungency. Like Gas, this is sulfur chemistry rather than terpenes, which is why it survives drying and curing so stubbornly.
Gas
Fuel and solvent: diesel, chemical sharpness, ammonia. Not a terpene smell at all — the gassiness in cannabis comes from volatile sulfur compounds, the same family that gives skunk and garlic their punch.
Dessert & Cream
Bakery and dairy: vanilla, butter, coffee, toasted nut. The Cookies and Gelato register, and the newest of the nine in cannabis terms — it barely existed before the 2010s.

From Leafly user reviews — crowd-reported impressions, not lab measurements. How this works