Industrial Production of a Full-Spectrum Cannabis Oil for Medicinal Uses

Background/Objectives: The industrial extraction and purification processes of Cannabis sativa L. compounds are critical steps in creating formulations with reliable and reproducible therapeutic and sensorial attributes. Methods: For this study, standardized preparations of chemotype I were chemically analyzed, and sensory attributes were studied to characterize extraction and purification processes ensuring maximum retention of cannabinoids and minimization of other secondary metabolites. The industrial process used deep-cooled ethanol for selective extraction. Results: Taking into consideration that decarboxylation occurs in the process, cannabinoids profile composition was preserved from the herbal substance to the herbal preparations, with wiped-film distillation under deep vacuum conditions below 0.2 mbar, as final purification step. The profile of the terpenes and cannabinoids in crude and purified Full Spectrum Extract Cannabis Oil (FECO) were taken at different stages to evaluate compositional changes accrued throughout processing. Subjective intensity and acceptance ratings were received for taste, color, overall appearance, smell, and mouthfeel of FECO preparations. Conclusions: According to sensory analysis, purified FECO was more accepted than crude FECO, which had a stronger and polarizing taste, and purified FECO received higher ratings for color and overall acceptance. In contrast, a full extract in the market resulted in lower acceptance due to taste imbalance. The purification process effectively removed non-cannabinoids, improving sensory quality while maintaining therapeutic potency. Terpene markers of the flower were remarkably preserved in SOMAÍ´s preparations fingerprint, highlighting a major qualitative profile reproducibility and the opportunity for their previous separation and/or controlled reintroduction. The study underscores the importance of monitoring extraction and purification processes to optimize cannabinoid content and sensory characteristics in cannabis preparations.