That be the beauty of science and a questioning approach: when one thesis falls another can come along to take its place, and we are all the merrier for this new challenge and chance at discovery!
The abstract mentions nothing specific as to the volatility of hashishene versus other ‘noids and terps, so conceivably there could be enough of a difference in the melting point of these for the hashishene to be retained at low temperature hash rosin squeezes (off course assuming that the terps and ‘noids that hold the flower flavor has significantly lower melting points). How low do you go in temp when pressing those ice’s?
On the point that the typical “hashy taste” might be more than (if you allow us to paraphrase a bit) “just” hashishene there might be a lot of merit to this. Especially since this “hashy flavor” we discuss as if it is a well-defined and understood standard flavor is (at least the way we experience it) at least somewhat complex and not at all “mono-chromatic” or one-sided enough to just attribute it to one terpene.
Interesting stuff to say the least, would be nice to delve a bit more into the chemistry of terpenes, but knowing a bit about organic chemistry is enough to know that such matters are quite complex and takes a wee time to get proper into. Would be nice with a properly trained chemist to give us the essentials.
reading 
I'm a simpleton ma 
