Aroma Description:
earthy, spicy, herbal, sweet, mushroom, hay, blueberry1

Receptor log10 EC50 Adj. Top Antagonist? Hypothesized PQ Associated Perceptual Qualities (PQs)
OR5P3 - 10 2  plastchoulic3
mimosa, hawthorn, hay, pungent, orangeflower, acacia, blueberry, neroli, powdery, peppery
OR2W1 - 8 2  allyl-demimetallic3
herbal, fatty, sweet, tart, banana, mushroom, orange, fresh, rancid, cherry, acacia, orangeflower
OR2J2 - 7 2  smooth3
tart, carnation, warm, clove, sweet, hay, cinnamon
OR1A1 - 6 2  leafy3
caraway, herbal, orange, cognac, weedy, spearmint, mushroom, hay, licorice, fatty
OR2J3 - 3 2  jagged3
warm, candy, cinnamon, currant, hay, foliage
OR1D2 - 1 2  clean-bright3
rose, peach, bois_de_rose, lactonic, fresh, citrus, floral, coconut, waxy, creamy, blueberry, clean, ketonic, lime
OR5K1 - 0 2 Y   
OR10G4 - 0 2     
OR10G7 - 0 2     

1.) The Good Scents Company

2.) Motoki Yasunaga, Eiji Takai, Shoji Hattori, Kenji Tatematsu, Shun'ichi Kuroda, Effects of 3-octen-2-one on human olfactory receptor responses to vanilla flavor, Bioscience, Biotechnology, and Biochemistry, 2022;, zbac147,

3.) 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.