coffee, cooked, meaty, nutty, rubbery, sulfurous, vegetable1
|Receptor||log10 EC50||Adj. Top||Antagonist?||Hypothesized PQ||Associated Perceptual Qualities (PQs)|
||waxy, orange, tart, aldehydic, sweet, clean, citrus, fresh, anise, dusty, fruity, medicinal, fatty, oily|
||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.) 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.