Olfactory Receptor family 52 subfamily E member 8.
Estimated Expression: 84% of the population.
Expression estimate based on data from Verbeurgt et al (2014).
Sequence:
10 20 30 40 50 60 70 80 90 100 MAGRMSTSNH TQFHPSSFLL LGIPGLEDVH IWIGVPFFFV YLVALLGNTA LLFVIQTEQS LHEPMYYFLA MLDSIDLGLS TATIPKMLGI FWFNTKEISF 110 120 130 140 150 160 170 180 190 200 GGCLSHMFFI HFFTAMESIV LVAMAFDRYI AICKPLRYTM ILTSKIISLI AGIAVLRSLY MVVPLVFLLL RLPFCGHRII PHTYCEHMGI ARLACASIKV 210 220 230 240 250 260 270 280 290 300 NIRFGLGNIS LLLLDVILII LSYVRILYAV FCLPSWEARL KALNTCGSHI GVILAFFTPA FFSFLTHRFG HNIPQYIHII LANLYVVVPP ALNPVIYGVR 310 320 TKQIRERVLR IFLKTNH
Transmembrane Helices:
TMR7 TMR6 TMR5 TMR4 TMR3 TMR2 TMR1 I Y Q P T V K I S L L S I E K W F V D E L I I H L F S F R I N F V L P G G F I G L W I H L N A L F A P G L G F V V M H S L C M K P I P V G I V V Y T F F A S I N Y L S R F F M T A T F F F A P P V L I V L L L L L V A F F H I S L G L V L Y V P N L G I H S I V D I G A I M A T D I S L L A G Y I V G C T L I I L L S I V I S E D L M A A T N G V N L A K V Y S I K S T A V L L F Y F L L L R A Y L I R D F A M Y M P E T Q I V E W S P F V A I Y R E L C C I A UniProt | I-TASSER | AlphaFold | HORDE | GeneCards | ORDB
| Odorant | EC50 | Adjusted Top | Antagonist? | Aroma Notes |
|---|---|---|---|---|
| 3-hydroxy-3-methyl heptanoic acid | -6.65 1 | - | ||
| 3-hydroxy-3-methyl hexanoic acid | -5.28 1 | 10 1 | cumin, sweaty, spicy, animalic | |
| 4-tert-butyl cyclohexane-1-carboxylic acid | - | 7 1 | ||
| 3-ethyl-3-hydroxyhexanoic acid | -4.29 1 | - | ||
| 3-hydroxy-3-methyl pentanoic acid | -4.27 1 | - | ||
| 3-hydroxy-2-methyl hexanoic acid | -4.11 1 | - | ||
| 3-hydroxy-4-methyl hexanoic acid | -3.72 1 | - | ||
| 3-hydroxy-4-methyl heptanoic acid | -3.53 1 | - | ||
| 4-isopropylhex-3-ene carboxylic acid | - | 3 1 | ||
| oenanthic acid | - | 1 1 | rancid, sour, cheesy, sweaty, waxy, fermented, pineapple, fruity | |
| butyric acid | - | 0 2 | sharp, acetic, cheesy, buttery, fruity, dairy, creamy | |
| delta-decalactone | - | 0 2 | coconut, creamy, dairy, fatty, fresh, fruity, lactonic, milky, oily, peach, sweet | |
| diacetyl | - | 0 2 | buttery, caramellic, creamy, pungent, sweet |
1.) Roger Emter, Christel Merillat, Fiona Buchli, Felix Flachsmann, Andreas Natsch. Decoding human olfaction by high heterologous expression of odorant receptors detecting signature odorants. Current Biology, October 10, 2025
2.) Geithe, C.; Andersen, G.; Malki, A.; Krautwurst, D. A butter aroma recombinate activates human class-I odorant receptors. J. Agric. Food Chem. 2015, 63, 9410–9420.