Veithen et al (2015), writing about OR1D2’s broadly tuned agonist spectrum, claim that “the different agonists are not linked by a common organoleptic characteristic or note.” Here we present evidence, in the form of a differential experiment, to refute that statement. The following mixtures were prepared: 1.) tetrahydromyrcenol 0.6g, bourgeonal 15% in EtOH 0.9g, floralozone […]
Read MoreAfter finding that OR51E1 agonists have a cheesy note, the author has targeted three more receptors with agonist/antagonist differential experiments. For OR2A25, the aroma of unmixed geranyl acetate was compared with that of the same compound mixed with methyl salicylate. Geranyl acetate is an agonist for OR2A25. Methyl salicylate is an antagonist for this receptor, […]
Read MoreOR51E1 is a receptor for fatty acids with 3-10 carbon atoms, particularly those with cheesy or sweaty perceptual notes. But this receptor is also sensitive to methyl eugenol, methyl salicylate, and menthol, none of which smell cheesy or sweaty. Previously it was hypothesized on the PrimaryOdors website that OR51E1 must encode a milky quality, since […]
Read MoreA dissertation by Kang (2000) details results of OR-ligand assays for indole, Hedione, and naphthalene. The data show each molecule generating responses in a widespread, discontinuous, random-looking array of odorant receptors. Most of these receptors had not previously been deorphaned, and indeed assays typically suffer from some ORs failing to express on the cell surface […]
Read MoreFrançoise et al ([1], [2]) have identified OR2AG1 as a receptor associated with green pea, beany, grassy, galbanum, and bell pepper aroma characters of substituted pyrazines. This class of aroma compounds tends to have nutty, earthy, cacao, roasty, and potato type odors, and the compounds are almost all OR5K1 agonists (Marcinek et al, 2021), although […]
Read MoreCorrelations between odorant perceptual qualities and odorant receptor agonism show several candidate receptors for a fruity perceptual quality, though no single receptor is fully associated with “fruity” as an odor descriptor. Here we present a hypothesis that fruitiness may be perceived when multiple receptors from a specific group are activated. We further consider the effects […]
Read More