SMILES:
c1ccc(cc1)/C=C/CO
Aroma Description:
balsamic, cinnamon, cinnamyl, fermented, floral, green, hyacinth, powdery, spicy, sweet1
| Receptor | Expression | log10 EC50 | Adj. Top | Antagonist? | Correlated Perceptual Qualities |
|---|---|---|---|---|---|
| OR10A6 | 100 | -6.88 4 | 1.9231 5 | peach, sweet, coconut, lactonic, floral, cyclamen, waxy, neroli, dairy, honey | |
| OR2AG2 | 100 | -6.07 4 | - | cinnamyl, floral, sweet, cinnamon, rose, hyacinth, honey, magnolia, citrus, balsamic | |
| OR2W1 | 53 | -3.5 6 | - | sweet, tart, hay, fatty, coumarinic, orange, peony, cinnamon, herbal, tonka | |
| OR1D2 | 100 | -3.47 3 | - | rose, citrus, fresh, floral, sweet, waxy, fatty, peach, bois_de_rose, blueberry | |
| OR3A1 | 92 | - | 0 2 | ||
| OR11H4 | 100 | - | 0 4 | ||
| OR5I1 | 46 | - | 0 5 |
SMILES:
c1ccc(cc1)/C=C/CO
Aroma Description:
balsamic, cinnamon, cinnamyl, fermented, floral, green, hyacinth, powdery, spicy, sweet
| Receptor | Expr.% | Agonist? | Dock Score | Known agonist | Correlated Perceptual Qualities |
|---|
Dock Score is a measure of how strongly the algorithm thinks the odorant is likely to be an agonist of the receptor.
Receptors in italics are "orphans", i.e. receptors whose agonists have not been identified experimentally.
1.) The Good Scents Company
2.) Jacquier V, Pick H, Vogel H. Characterization of an extended receptive ligand repertoire of the human olfactory receptor OR17-40 comprising structurally related compounds. J Neurochem. 2006 Apr;97(2):537-44. doi: 10.1111/j.1471-4159.2006.03771.x. Epub 2006 Mar 15. PMID: 16539658.
3.) Veithen, A.; Wilin, F.; Philippeau, M.; Chatelain, P. OR1D2 is a broadly tuned human olfactory receptor. Chem. Senses 2015, 40, 262–263.
4.) Duroux R, Mandeau A, Guiraudie-Capraz G, Quesnel Y, Loing E. A Rose Extract Protects the Skin against Stress Mediators: A Potential Role of Olfactory Receptors. Molecules. 2020 Oct 16;25(20):4743. doi: 10.3390/molecules25204743. PMID: 33081083; PMCID: PMC7587601.
5.) Ashti Baghaei, K. (2015). Large scale analysis of olfactory receptors with highly genetically variations in relation with specific anosmia (Doctoral dissertation, Bochum, Ruhr-Universität Bochum, Diss., 2013).
6.) Franziska Haag, Antonella Di Pizio, Dietmar Krautwurst, The key food odorant receptive range of broadly tuned receptor OR2W1. Food Chemistry 375 (2022) 131680