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1. Vanillin 

   • This compound, found in vanilla, is sometimes present in small amounts in certain strains or through curing processes.

   • It contributes directly to creamy, dessert-like flavor profiles.

2. Caryophyllene

   • Though more commonly spicy or peppery, in some expressions it adds richness and depth that can round out a “creamy” mouthfeel.

3. Myrcene

   • Earthy and musky, but in some strains, it contributes to a softer, smoother taste experience, especially when combined with sweeter terpenes.

4. Lactones (flavor compounds)

   • These are found in fruits & dairy & may be responsible for creamy, buttery flavors due to genetics or curing methods.