SMILES:
CSSCC1=CC=CO1
Aroma Description:
sulfurous, coffee, roasted, alliaceous, meaty, meaty, liver, onion, garlic, eggy1
| Receptor | log10 EC50 | Adj. Top | Antagonist? | Correlated Perceptual Qualities |
|---|---|---|---|---|
| OR2W1 | -4.941 3 | - | fatty, sweet, herbal, cucumber, orange, tart, mimosa, spicy, coumarinic, passionfruit | |
| OR51E1 | - | 0.4 2 | cheesy, sweaty, sour, acidic | |
| OR10G7 | - | 0.1333 2 | clove, carnation, smoky | |
| OR10G3 | - | 0 2 | ||
| OR10J5 | - | 0 2 | ||
| OR11A1 | - | 0 2 | ||
| OR1A1 | - | 0 2 | ||
| OR1C1 | - | 0 2 | ||
| OR2A25 | - | 0 2 | ||
| OR2B11 | - | 0 2 | ||
| OR2J2 | - | 0 2 | ||
| OR2J3 | - | 0 2 | ||
| OR51L1 | - | 0 2 | ||
| OR56A4 | - | 0 2 | ||
| OR5K1 | - | 0 2 | ||
| OR8K3 | - | 0 2 | ||
| OR8D1 | - | -0.03 2 | ||
| OR5P3 | - | -2.4 2 |
SMILES:
CSSCC1=CC=CO1
Aroma Description:
sulfurous, coffee, roasted, alliaceous, meaty, meaty, liver, onion, garlic, eggy
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.
LSP: Ligand Surface Polarity, i.e. how much of the ligand's surface is hydrophilic.
LSRB: Ligand Surface Receptor Binding, i.e. how much of the ligand's surface interacts with receptor atoms.
1.) The Good Scents Company
2.) Adipietro KA, Mainland JD, Matsunami H (2012) Functional Evolution of Mammalian Odorant Receptors. PLoS Genet 8(7): e1002821. doi:10.1371/ journal.pgen.1002821
3.) Franziska Haag, Antonella Di Pizio, Dietmar Krautwurst, The key food odorant receptive range of broadly tuned receptor OR2W1. Food Chemistry 375 (2022) 131680