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SMILES:
CCCC(C)C(=O)[O-]

Aroma Description:
cheesy, sour1

Receptor log10 EC50 Adj. Top Antagonist? Correlated Perceptual Qualities
OR51E1 -3.3 2 5.63 3  cheesy, sweaty, sour, acidic
 

SMILES:
CCCC(C)C(=O)[O-]

Aroma Description:
cheesy, sour

Receptor Dock Score Affinity A100 Correlated Perceptual Qualities
OR51E1 5.4014 21.322 51.6178 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.) YOSHIFUMI FUJITA, TOMOKO TAKAHASHI, AKIKO SUZUKI, KAYO KAWASHIMA, FUTOSHI NARA & RYUTA KOISHI (2007) Deorphanization of Dresden G Protein-Coupled Receptor for an Odorant Receptor, Journal of Receptors and Signal Transduction, 27:4, 323-334, DOI: 10.1080/10799890701534180

3.) Halperin Kuhns, V. L., Sanchez, J., Sarver, D. C., Khalil, Z., Rajkumar, P., Marr, K. A., & Pluznick, J. L. (2019). Characterizing novel olfactory receptors expressed in the murine renal cortex. American Journal of Physiology-Renal Physiology, 317(1), F172-F186.