SMILES:
CSCCC=O
Aroma Description:
vegetable, oily, creamy, tomato, potato, yeasty, bready, cheesy, limburger, cheese, savory, meaty, brothy1
SMILES:
CSCCC=O
Aroma Description:
vegetable, oily, creamy, tomato, potato, yeasty, bready, cheesy, limburger, cheese, savory, meaty, brothy
| 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.) Flegel C, Vogel F, Hofreuter A, Schreiner BS, Osthold S, Veitinger S, Becker C, Brockmeyer NH, Muschol M, Wennemuth G, Altmüller J, Hatt H, Gisselmann G. Characterization of the Olfactory Receptors Expressed in Human Spermatozoa. Front Mol Biosci. 2016 Jan 7;2:73. doi: 10.3389/fmolb.2015.00073. PMID: 26779489; PMCID: PMC4703994.
3.) Franziska Noe, Johannes Polster, Christiane Geithe, Matthias Kotthoff, Peter Schieberle, and Dietmar Krautwurst OR2M3: A Highly Specific and Narrowly Tuned Human Odorant Receptor for the Sensitive Detection of Onion Key Food Odorant 3-Mercapto-2-methylpentan-1-ol Chemical Senses, 2017, Vol 42, 195–210 doi:10.1093/chemse/bjw118