Abstract:
:The vast number of detectable odors makes matching olfactory receptors (ORs) to their ligands a daunting task. Krautwurst and colleagues have hypothesized that this process can be simplified by focusing on those odorants that are perceptually relevant food odors. In this issue of Chemical Senses, they use this framework to identify highly sensitive receptors for 2 key food odorants found in red wine and onions, that activate broadly tuned OR1A1 and narrowly tuned OR2M3, respectively. This work provides further evidence for the advantage of screening receptors against ecologically relevant odors, and we discuss it in the context of current limitations in OR screening methods.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Trimmer C,Mainland JDdoi
10.1093/chemse/bjx002subject
Has Abstractpub_date
2017-03-01 00:00:00pages
177-179issue
3eissn
0379-864Xissn
1464-3553pii
2992865journal_volume
42pub_type
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