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SMILES:
CC(=O)C(C)C(=O)CCCCC

Aroma Description:
burnt, caramellic, fruity, hay1

Receptor log10 EC50 Adj. Top Antagonist? Hypothesized PQ Associated Perceptual Qualities (PQs)
OR1A1 -5.16 2 10 3  leafy4
 caraway, herbal, orange, cognac, weedy, spearmint, mushroom, hay, licorice, fatty
OR2W1 - 0 2     

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.) Omura M, Takabatake Y, Lempert E, Benjamin-Hong S, D'Hulst C, Feinstein P. A genetic platform for functionally profiling odorant receptors in olfactory cilia ex vivo. Sci Signal. 2022 Aug 9;15(746):eabm6112. doi: 10.1126/scisignal.abm6112. Epub 2022 Aug 9. PMID: 35944068.

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.