Simplifying the Odor Landscape Article Swipe
Related Concepts
Odor
Context (archaeology)
Olfaction
Neuroscience
Key (lock)
Task (project management)
Receptor
Matching (statistics)
Wine
Communication
Psychology
Biology
Computer science
Medicine
Ecology
Food science
Biochemistry
Pathology
Paleontology
Economics
Management
Casey Trimmer
,
Joel D. Mainland
·
YOU?
·
· 2017
· Open Access
·
· DOI: https://doi.org/10.1093/chemse/bjx002
· OA: W2587951522
YOU?
·
· 2017
· Open Access
·
· DOI: https://doi.org/10.1093/chemse/bjx002
· OA: W2587951522
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.
Related Topics
Finding more related topics…