Aroma Description:
animal, civet, fecal, naphthyl1

Receptor log10 EC50 Adj. Top Antagonist? Hypothesized PQ Associated Perceptual Qualities (PQs)
OR5P3 -5.1 2 10 2  plastchoulic4
mimosa, hawthorn, hay, pungent, orangeflower, acacia, blueberry, neroli, powdery, peppery
OR8H1 -4.22 2 1.9512 2  cruciferous4
orangeflower, spearmint, neroli, carnation, peppery, smoky, clove, fecal
OR2W1 -4.82 2 0.2846 2  allyl-demimetallic4
herbal, fatty, sweet, tart, banana, mushroom, orange, fresh, rancid, cherry, acacia, orangeflower
OR2L3 -3.9 3 1.6 3  camphorous4
acacia, pine, coumarinic, peppery, hawthorn, terpenic, cherry, mimosa
OR5K1 -4.4 2 0.4878 2  pyrazinic5
hazelnut, nutty, roasted, peanut

1.) The Good Scents Company

2.) Aya Kato, Naoko Saito (2015) Odor control agent. JP5798382B2

3.) Masato Murai, Ikuo Terada (2022) Method for screening of unpleasant odor masking agents US20220034866A1

4.) differential experiment.

5.) Marcinek, Patrick, et al. "An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines." The FASEB Journal 35.6 (2021): e21638.

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.