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SMILES:
COc1ccc(C=O)cc1

Aroma Description:
sweet, powdery, mimosa, floral, hawthorn, balsamic, vanilla, anise, woody, coumarinic, creamy, spicy1

Receptor log10 EC50 Adj. Top Antagonist? Correlated Perceptual Qualities
OR5P3 -4.7 4 8.8235 4  mimosa, hawthorn, coumarinic, hay, spearmint, caraway, orangeflower, naphthyl, acacia, blueberry
OR2W1 -3.628 6 -  fatty, sweet, herbal, cucumber, orange, tart, mimosa, spicy, coumarinic, passionfruit
OR51T1 -4.52 4 2.5882 4  spearmint, orangeflower, caraway, neroli, blueberry, minty, naphthyl, bois_de_rose, bready, hawthorn
OR8B3 -4.2 4 2.5882 4  orangeflower, neroli, hawthorn, anise, naphthyl, mimosa, spearmint, coumarinic, powdery
OR2J2 -3.5 4 2.2353 4  tart, carnation, orange, warm, hay, clove, cinnamon, sweet
OR13C2 -3.6 4 1.7647 4  hawthorn, anise, mimosa, coumarinic, vanilla
OR6P1 -4.16 3 0.3517 3  hyacinth, honey, cocoa, hawthorn, anise
OR10G4 -3.3 4 1.7647 4  vanilla
OR1L6 -3.4 4 1.1765 4  (insufficient data)
OR10A6 -3.5 4 0.8824 4  floral, honey, rhubarb, neroli, cyclamen, cinnamyl, hyacinth, rose, dirty, balsamic
OR2J3 -3.3 4 0.8824 4  passionfruit, foliage, blackcurrant, currant, grassy, juicy, tart, warm, soapy, cinnamon
OR1A1 -3.3 4 0.8235 4  herbal, caraway, passionfruit, spearmint, weedy, orange, hay, fresh, waxy, citrus
OR5K1 -3.3 4 0.2941 4  hazelnut, nutty, peanut, roasted, cocoa
OR8B4 - 2.6923 5  hawthorn, anise, mimosa, coumarinic, vanilla
OR52D1 - 2.6396 2  anise, cheesy, orange, sweet, dairy, sour, rancid, waxy, tart, sharp
OR1G1 - 0.1523 2  waxy, tart, orange, sweet, aldehydic, fresh, citrus, clean, medicinal, anise
OR5I1 - 0 5   
 

SMILES:
COc1ccc(C=O)cc1

Aroma Description:
sweet, powdery, mimosa, floral, hawthorn, balsamic, vanilla, anise, woody, coumarinic, creamy, spicy

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

2.) Guenhael Sanz, Claire Schlegel, Jean-Claude Pernollet and Loic Briand Comparison of Odorant Specificity of Two Human Olfactory Receptors from Different Phylogenetic Classes and Evidence for Antagonism Chemical Senses vol. 30 no. 1 (2005) doi:10.1093/chemse/bji002

3.) Mainland JD, Li YR, Zhou T, Liu WL, Matsunami H. Human olfactory receptor responses to odorants. Sci Data. 2015 Feb 3;2:150002. doi: 10.1038/sdata.2015.2. PMID: 25977809; PMCID: PMC4412152.

4.) Ieki T, Yamanaka Y, Yoshikawa K (2022) Functional analysis of human olfactory receptors with a high basal activity using LNCaP cell line. PLOS ONE 17(4): e0267356.

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