herbal, peppery, pine, terpenic1
|Receptor||log10 EC50||Adj. Top||Antagonist?||Hypothesized PQ||Associated Perceptual Qualities (PQs)|
|OR1A1||-4.61 2||4 3||leafy4
||caraway, herbal, orange, cognac, weedy, spearmint, mushroom, hay, licorice, fatty|
||herbal, fatty, sweet, tart, banana, mushroom, orange, fresh, rancid, cherry, acacia, orangeflower|
|OR1A2||-||7 3||orange, aldehydic, ozone, peel, citrus, spearmint, caraway, cyclamen, rose, waxy, cognac|
1.) The Good Scents Company
2.) Christiane Geithe, Franziska Noe, Johanna Kreissl, Dietmar Krautwurst, The Broadly Tuned Odorant Receptor OR1A1 is Highly Selective for 3-Methyl-2,4-nonanedione, a Key Food Odorant in Aged Wines, Tea, and Other Foods, Chemical Senses, Volume 42, Issue 3, 1 March 2017, Pages 181–193, https://doi.org/10.1093/chemse/bjw117
3.) Schmiedeberg K, Shirokova E, Weber HP, Schilling B, Meyerhof W, Krautwurst D. Structural determinants of odorant recognition by the human olfactory receptors OR1A1 and OR1A2. J Struct Biol. 2007 Sep;159(3):400-12. doi: 10.1016/j.jsb.2007.04.013. Epub 2007 May 25. PMID: 17601748.
4.) PrimaryOdors.org differential experiment.
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.