Olfactory Receptor family 56 subfamily A member 5.
Sequence:
10 20 30 40 50 60 70 80 90 100 MTLPSNNSTS PVFEFFLICF PSFQSWQHWL SLPLSLLFLL AMGANATLLI TIYLEASLHQ PLYYLLSLLS LLDIVLCLTV IPKVLAIFWF DLRSISFPAC 110 120 130 140 150 160 170 180 190 200 FLQVFIMNSF LTMESCTFMI MAYDRYVAIC KPLQYSSIIT DQFVARAAIF VVARNGLLTM PIPILSSRLR YCAGHIIKNC ICTNVSVSKL SCDDITLNQS 210 220 230 240 250 260 270 280 290 300 YQFVIGWTLL GSDLILIVLS YFFILKTVLR IKGEGDMAKA LGTCGSHFIL ILFFTTVLLV LVITNLARKR IPPDVPILLN ILHHLIPPAL NPIVYGVRTK 310 320 EIKQGIQNLL RRL
Transmembrane Helices:
TMR1 TMR2 TMR3 TMR4 TMR5 TMR6 TMR7 S Q F S I A L A P F S L L T I D I V L V V D P P H Q W V K P I L F C I P I P S Q N L L V L I P L S L W V T L I F V Q M T L V F Q Y T T F F L I N L S L P C L V I S N M L G N R W G I L I L L H H L F L L D L L M T L F A V V G L L T I F H S A P P I M A L S L L S C S E F I A A L D S G C T P N L A N A G L L Y I M F T R A V V I L I G L A K G Y V I L L T Y L P Q Y A M F Q D T Y S L A M D V Y I T I V Y R D L I F F G E G K C I A V T K K R L UniProt | I-TASSER | AlphaFold | HORDE | GeneCards
| Odorant | EC50 | Adjusted Top | Antagonist? | Aroma Notes |
|---|---|---|---|---|
| undecanoic acid | -3.97 1 | 10 1 | waxy, creamy, cheesy, fatty, coconut | |
| 2-methylheptanoic acid | -3.12 1 | 10 1 | waxy, green, cheesy, sweaty, buttermilk | |
| pelargonic acid | -4.42 1 | 7.7 1 | cheesy, dairy, dirty, waxy | |
| capric acid | -4.4 1 | 5.3 1 | citrus, fatty, rancid, sour | |
| caprylic acid | -4.1 1 | 5.7 1 | cheesy, fatty, oily, rancid, vegetable, waxy | |
| oenanthic acid | -3.24 1 | 5 1 | rancid, sour, cheesy, sweaty, waxy, fermented, pineapple, fruity | |
| caproic acid | -2.83 1 | 0.9 1 | cheesy, fatty, sour, sweaty | |
| 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.) Chatelain Pierre, Veithen Alex, Olfactory Receptors involved in the perception of sweat carboxylic acids and the use thereof. WO 2014/191047
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.