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SMILES:
CC(=O)OCCCCCC

Aroma Description:
apple, banana, fruity, green, sweet1

Receptor log10 EC50 Adj. Top Antagonist? Hypothesized PQ Associated Perceptual Qualities (PQs)
OR2W1 -4.86 2, -4.32 3 9 2  allyl-demimetallic4
 herbal, fatty, sweet, tart, banana, mushroom, orange, fresh, rancid, cherry, acacia, orangeflower
OR10J5 - 0 2     
OR1A1 - 0 2, 0 3     
OR2C1 - 0 2     
OR2J2 - 0 2     
OR51E1 - 0 2     
OR51L1 - 0 2     
OR5P3 - 0 2     

1.) The Good Scents Company

2.) Saito H, Chi Q, Zhuang H, Matsunami H, Mainland JD. Odor coding by a Mammalian receptor repertoire. Sci Signal. 2009 Mar 3;2(60):ra9. doi: 10.1126/scisignal.2000016. PMID: 19261596; PMCID: PMC2774247.

3.) 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

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.