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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

Receptor Dock Score Affinity A100 Correlated Perceptual Qualities
OR51E1 0.0809 1.3392 53.6167 cheesy, sweaty, sour, acidic

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

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