Olfactory Receptor family 51 subfamily E member 2.
Sequence:
10 20 30 40 50 60 70 80 90 100 MSSCNFTHAT FVLIGIPGLE KAHFWVGFPL LSMYVVAMFG NCIVVFIVRT ERSLHAPMYL FLCMLAAIDL ALSTSTMPKI LALFWFDSRE ISFEACLTQM 110 120 130 140 150 160 170 180 190 200 FFIHALSAIE STILLAMAFD RYVAICHPLR HAAVLNNTVT AQIGIVAVVR GSLFFFPLPL LIKRLAFCHS NVLSHSYCVH QDVMKLAYAD TLPNVVYGLT 210 220 230 240 250 260 270 280 290 300 AILLVMGVDV MFISLSYFLI IRTVLQLPSK SERAKAFGTC VSHIGVVLAF YVPLIGLSVV HRFGNSLHPI VRVVMGDIYL LLPPVINPII YGAKTKQIRT 310 320 RVLAMFKISC DKDLQAVGGK
Transmembrane Helices:
TMR1 TMR2 TMR3 TMR4 TMR5 TMR6 TMR7 K E L G L A L A E F S L P L T D V V I P H F H A I K P M T L C L P L P V V N V S L G V V R F G V W T S T F F M Q F F F T L G Y I L P I D G M L L P S L A L A H I L S G R L I A V Y F A L L Y V Y M S D I A I A S L V V A G M V L L V V V P P L M A V A L M C T S E V I G I V D V G I H S P N I C N G F L F L A L L I Q A T S I F M V C T G Y I I V V I Y M P A F A M V T N N Y S L G F A K K A R V I F V Y R D I I L F A R E C I A V T R S K S P H Q L UniProt | I-TASSER | AlphaFold | HORDE | GeneCards
| Odorant | EC50 | Adjusted Top | Antagonist? | Aroma Notes |
|---|---|---|---|---|
| alpha-ionone | -5.5 1 | 10 1 | sweet, woody, floral, violet, orris, tropical, fruity | |
| beta-ionone | -7.5 1 | 5.9375 1 | beeswax, berry, floral, fruity, sweet, tropical, woody, fragrant, sour, acid, vinegar, sharp, pungent | |
| propionic acid | -3.96 2 | 10 3 | acidic, cheesy, pungent, vinegar | |
| acetic acid | -3.7 3 | 6.9565 3 | acrid, sharp, vinegar | |
| butyric acid | -4.52 3 | 2.6087 3 | acetic, buttery, cheesy, fruity, sharp | |
| formic acid | -4.7 3 | 0.8696 3 | pungent, vinegar | |
| isovaleric acid | -4.19 4 | 0.1444 4 | cheesy, sour, sweaty, tropical | |
| delta-decalactone | - | 2.0833 5 | coconut, creamy, dairy, fatty, fresh, fruity, lactonic, milky, oily, peach, sweet | |
| valeric acid | - | 0.4 6 | acidic, cheesy, fruity, milky, sharp, sour, tobacco | |
| capric acid | - | 0 6 | citrus, fatty, rancid, sour | |
| caproic acid | - | 0 6 | cheesy, fatty, sour, sweaty | |
| caprylic acid | - | 0 6 | cheesy, fatty, oily, rancid, vegetable, waxy | |
| diacetyl | - | 0 5 | buttery, caramellic, creamy, pungent, sweet | |
| oenanthic acid | - | 0 6 | rancid, sour, cheesy, sweaty, waxy, fermented, pineapple, fruity | |
| pelargonic acid | - | 0 6 | cheesy, dairy, dirty, waxy |
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5.) Geithe, C.; Andersen, G.; Malki, A.; Krautwurst, D. A butter aroma recombinate activates human class-I odorant receptors. J. Agric. Food Chem. 2015, 63, 9410–9420.
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