aldehyde C-6

SMILES:
CCCCCC=O

Aroma Description:
aldehydic, fatty, fresh, fruity, grass, green, leafy, sweaty1

Receptor log10 EC50 Adj. Top Antagonist? Correlated Perceptual Qualities
OR2W1 -5.1 3, -6.52 8 10 3, 0 11  fatty, sweet, herbal, cucumber, orange, tart, mimosa, spicy, coumarinic, passionfruit
OR1G1 - 3.0457 2 Ywaxy, tart, orange, sweet, aldehydic, fresh, citrus, clean, medicinal, anise
OR8B4 - 1.5385 7  hawthorn, anise, mimosa, coumarinic, vanilla
OR4D11 - 1.5 10  oily, fatty, fresh, citrus, fruity, vinegar, floral, sweet, sharp
OR1J2 - 0.5556 9  cognac, ozone, aldehydic, peel
OR52D1 - 0.0508 2  anise, cheesy, orange, sweet, dairy, sour, rancid, waxy, tart, sharp
OR10J5 - 0 3   
OR1A1 - 0 3, 0 4, 0 5   
OR2C1 - 0 3   
OR2J2 - 0 3   
OR51E1 - 0 3   
OR51L1 - 0 3   
OR5P3 - 0 3   
OR1A2 - 0 4, 0 5   
OR5A1 - 0 6   
OR5AN1 - 0 6   
OR5I1 - 0 7   
 

aldehyde C-6

SMILES:
CCCCCC=O

Aroma Description:
aldehydic, fatty, fresh, fruity, grass, green, leafy, sweaty

Receptor Dock Score Affinity A100 Correlated Perceptual Qualities

Dock Score: This is a measure of whether the algorithm thinks the odorant is an agonist of the receptor.
Affinity: The binding affinity, in kJ/mol, of the ligand docked in the active or inactive model, whichever is greater.
A100: A measure of the degree of activation of the receptor. See Ibrahim et al (2019).

1.) The Good Scents Company

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3.) 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.

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6.) Keiichi Yoshikawa, Jun Deguchi, Hu Jieying et al. Diverse yet selective tuning of an odorant receptor for sensing four classes of musk compounds, 03 August 2022, PREPRINT (Version 1) available at Research Square [https://doi.org/10.21203/rs.3.rs-1916850/v1]

7.) 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).

8.) Dunkel, A.; Steinhaus, M.; Kotthoff, M.; Nowak, B.; Krautwurst, D.; Schieberle, P.; Hofmann, T. Nature’s chemical signatures in human olfaction: A foodborne perspective for future biotechnology. Angew. Chem. Int. Ed. Engl. 2014, 53, 7124–7143.

9.) Lim J. H., J. Park, E. H. Oh, H. J. Ko, S. Hong, and Park, T. H. (2014) Nanovesicle-based bioelectronic nose for the diagnosis of lung cancer from human blood. Adv. Healthcare Mater., 3: 360–366.

10.) Cho, S.W., Ko, H.J. & Park, T.H. Identification of a Lung Cancer Biomarker Using a Cancer Cell Line and Screening of Olfactory Receptors for Biomarker Detection. Biotechnol Bioproc E 26, 55–62 (2021).

11.) Franziska Haag, Antonella Di Pizio, Dietmar Krautwurst, The key food odorant receptive range of broadly tuned receptor OR2W1. Food Chemistry 375 (2022) 131680