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difurfuryl disulfide

SMILES:
C1=COC(=C1)CSSCC2=CC=CO2

Aroma Description:
cabbage, chicken, coffee, meaty, onion, roasted, sulfurous, cocoa, coffee, earthy, fungal, meaty, mild, mushroom, nutty, roasted1

Receptor log10 EC50 Adj. Top Antagonist? Correlated Perceptual Qualities
OR2W1 -5.365 4 5.5 3  fatty, sweet, herbal, cucumber, orange, tart, mimosa, spicy, coumarinic, passionfruit
OR2B11 -6.8 2 0.442 2, 0 3  tonka, medicinal, rubbery, coumarinic, hay, tobacco, candy, seafood, earthy, coffee
OR10G3 - 0 3   
OR10G7 - 0 3   
OR10J5 - 0 3   
OR1A1 - 0 3   
OR1C1 - 0 3   
OR2A25 - 0 3   
OR2J2 - 0 3   
OR2J3 - 0 3   
OR51E1 - 0 3   
OR51L1 - 0 3   
OR56A4 - 0 3   
OR5K1 - 0 3   
OR8K3 - 0 3   
OR8D1 - -0.03 3   
OR11A1 - -0.1667 3   
OR5P3 - -2.5 3   
 

difurfuryl disulfide

SMILES:
C1=COC(=C1)CSSCC2=CC=CO2

Aroma Description:
cabbage, chicken, coffee, meaty, onion, roasted, sulfurous, cocoa, coffee, earthy, fungal, meaty, mild, mushroom, nutty, roasted

Receptor Dock Score Affinity A100 Correlated Perceptual Qualities
OR51E1 0 0 0  

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.) 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.

3.) Adipietro KA, Mainland JD, Matsunami H (2012) Functional Evolution of Mammalian Odorant Receptors. PLoS Genet 8(7): e1002821. doi:10.1371/ journal.pgen.1002821

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