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SMILES:
CCC(C)C(=O)[O-]

Aroma Description:
acidic, cheese, cheesy, dirty, fermented, fruity, pungent, roquefort1

Receptor log10 EC50 Adj. Top Antagonist? Hypothesized PQ Associated Perceptual Qualities (PQs)
OR51E1 -1.78 2 5.1765 2, 6.17 3  dairy4
 cheesy, sweaty, sour, acidic, rancid

1.) The Good Scents Company

2.) Pierre Chatelain, Alex Veithen, Francoise Wilkin, and Magali Philippeau Deorphanization and Characterization of Human Olfactory Receptors in Heterologous Cells Chem Biodivers. 2014 Nov;11(11):1764-81. doi: 10.1002/cbdv.201400083. PMID: 25408322.

3.) Halperin Kuhns, V. L., Sanchez, J., Sarver, D. C., Khalil, Z., Rajkumar, P., Marr, K. A., & Pluznick, J. L. (2019). Characterizing novel olfactory receptors expressed in the murine renal cortex. American Journal of Physiology-Renal Physiology, 317(1), F172-F186.

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.