SMILES:
C12=C(C=CN2)C=CC=C1
Aroma Description:
animal, fecal, floral, naphthyl1
| Receptor | log10 EC50 | Adj. Top | Antagonist? | Hypothesized PQ | Associated Perceptual Qualities (PQs) |
|---|---|---|---|---|---|
| OR5P3 | -4.4 3 | 9.3496 3 | plastchoulic5 |
mimosa, hawthorn, hay, pungent, orangeflower, acacia, blueberry, neroli, powdery, peppery | |
| OR2W1 | -4.7 3 | 0.3252 3 | allyl-demimetallic5 |
herbal, fatty, sweet, tart, banana, mushroom, orange, fresh, rancid, cherry, acacia, orangeflower | |
| OR5K1 | -4.7 3 | 0.122 3 | pyrazinic6 |
hazelnut, nutty, roasted, peanut | |
| OR2L3 | -3.4 4 | 1.9 4 | camphorous5 |
acacia, pine, coumarinic, peppery, hawthorn, terpenic, cherry, mimosa | |
| OR8H1 | -4.22 3 | 0.1626 3 | cruciferous5 |
orangeflower, spearmint, neroli, carnation, peppery, smoky, clove, fecal | |
| OR1G1 | - | 1.7766 2 | waxy5 |
waxy, orange, tart, aldehydic, sweet, clean, citrus, fresh, anise, dusty, fruity, medicinal, fatty, oily | |
| OR52D1 | - | 0.4569 2 | ethereal5 |
cheesy, anise, orange, sour, rancid, sweet, dairy, sharp, pineapple, waxy, fruity, sweaty, banana |
1.) The Good Scents Company
2.) Guenhael Sanz, Claire Schlegel, Jean-Claude Pernollet and Loic Briand Comparison of Odorant Specificity of Two Human Olfactory Receptors from Different Phylogenetic Classes and Evidence for Antagonism Chemical Senses vol. 30 no. 1 (2005) doi:10.1093/chemse/bji002
3.) Aya Kato, Naoko Saito (2015) Odor control agent. JP5798382B2
4.) Masato Murai, Ikuo Terada (2022) Method for screening of unpleasant odor masking agents US20220034866A1
5.) PrimaryOdors.org differential experiment.
6.) Marcinek, Patrick, et al. "An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines." The FASEB Journal 35.6 (2021): e21638.
References for aroma perceptual qualities should not be taken to indicate that the authors of outside studies necessarily assigned aroma notes to the neurons that receive input from any given receptor. Rather, the findings of outside studies often constitute the information on which we base our own perceptual quality assignments.