Ask about this productRelated genes to: OR1G1 antibody
- Gene:
- OR1G1 NIH gene
- Name:
- olfactory receptor family 1 subfamily G member 1
- Previous symbol:
- OR1G2
- Synonyms:
- OR17-209
- Chromosome:
- 17p13.3
- Locus Type:
- gene with protein product
- Date approved:
- 1998-09-14
- Date modifiied:
- 2015-12-09
Related products to: OR1G1 antibody
Related articles to: OR1G1 antibody
- Smoky aroma, a culturally significant and globally appreciated flavor, is a key sensory attribute in a wide range of products, from traditional smoked foods to modern beverages and e-cigarettes. A precise understanding of its chemical composition and perceptual mechanisms is essential for quality control and flavor innovation. This study established an integrated analytical framework to address this need. By quantifying 38 key odorants in smoked meats, whiskies, and e-cigarette oils, and determining their odor activity values (OAVs) in product-specific matrices, we identified guaiacol as the indispensable aroma driver across all traditional smoked products. Molecular docking simulations further revealed that guaiacol interacts with human olfactory receptors (OR1G1, OR2T1, OR10G4) through specific hydrogen-bonding and π-π interactions, providing mechanistic insights into its potent sensory impact. This work bridges the gap between flavor chemistry and sensory biology, offering a scientific foundation for the characterization, quality control, and rational design of smoky flavors in the food and beverage industry. - Source: PubMed
Publication date: 2026/03/11
Wang JingtaoZhou XiaolingGuo YalongShi QingzhaoWang ShanYe QichaoFan WuChai GuobiZhang Qidong - Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive "Cong flavor"-a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel's discriminative capacity for key "Cong flavor" attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the "Cong flavor" of LCSX. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, R = 0.82), -decalactone (OAV = 65.6, ACI = 4.3%, R = 0.77), and 2-acetylpyrrole (OAV = 163, ACI = 9%, R = 0.74) were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to multiple olfactory receptors, with binding affinity ≤-5.0 kcal/mol, providing insights into their roles in human aroma perception: theaspirone to OR8D1; δ-decalactone to OR1E2, OR5M3, OR7D4, OR7G1, OR8D1 and OR8G1; and 2-acetylpyrrole to OR1E2, OR1G1, OR5M3, OR7D4, OR7G1, OR8D1, and OR8G1. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties. - Source: PubMed
Publication date: 2025/05/12
Zheng YuchengZhang YupingOu XiaoxiLi QiumingHuang HuiqingZhang JianmingWang FeiquanShi YutaoHao ZhilongZhang BoSun Yun - Shaking and standing (SS) enhances the aroma intensity and quality of black tea (BT). However, its contribution to the taste remains unknown, and the interaction mechanism between the aroma and taste perception of black tea is also undisclosed. Here, the metabolomics and sensory evaluation-assisted flavor analysis were employed to investigate the changes in non-volatiles induced by SS, and the interaction mechanism between aroma and taste perception. SSBT exhibited considerable reduced bitterness and astringency intensities compared to BT. Notably, the concentrations of contributing compounds such as catechins, proanthocyanidins, theaflavins, anthocyanins, and flavonol glycosides were decreased in SSBT. Sensory experiments further revealed that nine floral and sweet odorants in SSBT exhibited odor-enhancing interactions. Molecular docking validated the binding affinity and interaction forces between mono/di-ligands and OR1G1/OR52D1. Furthermore, the presence of the nine odorants exerted inhibitory effects on the bitterness and astringency of SSBT. These findings provide a novel perspective on the formation of flavor in SSBT. - Source: PubMed
Publication date: 2024/12/30
Huang LunfangDeng GuojianFan YulinWang WenyaYu TianziWei YumingGao JingNing JingmingWang Yujie - Ficus subapiculata is distributed throughout the Amazon region, although its potential for commercial fruit production has not yet been explored. We describe here the chemical and nutritional composition of F. subapiculata fruits and some aspects of the postharvest maturation. The fruits are low in calories (69.83 kcal), have moderate carbohydrate content (15.1 g/100 g), and a high moisture content (82.15 g/100 g), with physicochemical properties and an organic acid profile that classify them as acidic. After 72 hours of observation at room temperature, fresh fruits exhibited signs of deterioration, such as color changes and weight due to senescence, making them unsuitable for consumption. Forty-five volatile organic compounds (VOCs) were identified in the fresh fruits through headspace analysis, most belonging to the terpenoid class of aromatic notes. Over 96 hours of observation, the fruits showed variations in their volatile compound profiles and a significant decrease in total VOCs content. The compounds that bound most strongly to the olfactory receptor in a docking study, such as germacrene D, also had the strongest odorcausing effects. The results suggest that the ability of aromatic notes to influence the olfactory perception of fruit is related to how well they fit and interact with the OR1G1 target protein. Finally, the chemical constituents and nutritional composition of F. subapiculata fruits were determined, and their 96 h of observation period at room temperature was evaluated. These findings provided important information for a better understanding of the nutritional potential and properties of this fruit. - Source: PubMed
Moura Leonardo G SandersH de Almeida Maíra MartinsSouza Francisca das Chagas do AAguiar Jaime P LopesCorrêa Pollyane GLima Camilo Henrique da SAmaral Ana Claudia FSilva Jefferson R de Andrade - Hypersensitivity to odorants like perfumes can induce or promote asthma with non-type 2 inflammation for which therapeutic options are limited. Cell death of primary bronchial epithelial cells (PBECs) and the release of the pro-inflammatory cytokines interleukin-6 (IL-6) and IL-8 are key in the pathogenesis. Extra-nasal olfactory receptors (ORs) can influence cellular processes involved in asthma. This study investigated the utility of ORs in epithelial cells as potential drug targets in this context. - Source: PubMed
Publication date: 2024/11/13
Awad NohaWeidinger DanielGreune LeaKronsbein JulianeHeinen NatalieWesthoven SaskiaPfaender StephanieTaube ChristianReuter SebastianPeters MarcusHatt HannsFender AnkeKnobloch Jürgen