Ask about this productRelated genes to: OR1D2 Blocking Peptide
- Gene:
- OR1D2 NIH gene
- Name:
- olfactory receptor family 1 subfamily D member 2
- Previous symbol:
- OLFR1
- Synonyms:
- OR17-4
- Chromosome:
- 17p13.3
- Locus Type:
- gene with protein product
- Date approved:
- 1992-12-04
- Date modifiied:
- 2015-12-09
Related products to: OR1D2 Blocking Peptide
Related articles to: OR1D2 Blocking Peptide
- Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclear. The present study investigated the effects of varying chicken fat oxidation levels on the volatile compounds and sensory properties of Maillard reaction products (MRPs) derived from chicken bone hydrolysate. - Source: PubMed
Publication date: 2026/04/11
Shi XinleiLi HeyanYao LingZhao NanyuSong ZhihuaHuang JianhuaWang Xiaosan - Mammalian odorant receptors (ORs) sense diverse environmental chemicals, yet structural insights into odorant recognition by mammalian class II ORs remain limited. Here, we present the cryo-EM structure of a native mammalian class II OR, mouse Olfr412, a human OR1D2 ortholog, bound to the odorant methyl--cinnamate and the G protein. The odorant-binding pocket of Olfr412 is located deeper within the transmembrane domain than that of the class I OR OR51E2 and is largely composed of poorly conserved hydrophobic residues, providing a structural basis for broad odorant recognition in class II ORs. Structural and molecular dynamics analyses suggest that the conserved Y plays a key role in odorant recognition and activation, functionally paralleling R in class I ORs and is further stabilized by intramolecular interaction with the conserved ECL2 residue E. Together, our findings uncover structural mechanisms underlying odorant recognition and activation in class II ORs. - Source: PubMed
Publication date: 2026/03/27
Gil MinsuChoi ChulwonKim MinseokBae MinsikLee HajinChoi IntaeIm WonpilChoi Hee-Jung - Roasting is a pivotal step in Longjing tea processing that shapes its sensory quality, yet the molecular basis of the characteristic roasted aroma remains underexplored. In this study, we systematically investigated the impact of roasting durations (10-30 min) and temperatures (210-230 °C) on the sensory attributes, biochemical composition, and volatile organic compounds (VOCs) of Longjing tea, while elucidating aroma perception through molecular docking. Sensory evaluation revealed enhanced "roasted" and "burnt" notes, alongside increased astringency and bitterness, with intensified roasting treatment. These sensory shifts coincided with substantial degradation of umami-related free amino acids and soluble sugars, as well as oxidation and epimerization of catechins. Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS/MS), we identified 1286 VOCs. Heterocyclic compounds, particularly pyrazines, were markedly enriched and closely correlated with the roasted aroma. Relative odor activity value (ROAV) analysis pinpointed 27 key aroma-active compounds, including 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-methoxy-3,5-dimethylpyrazine, and 2,6-diethylpyrazine. Molecular docking simulations further demonstrated that pyrazines bind stably to olfactory receptors OR1A1 and OR1D2, primarily through cooperative hydrophobic, hydrogen-bonding, and π-π stacking interactions. These findings elucidate the molecular basis of the roasted aroma in Longjing tea and provide scientific guidance for optimizing the roasting process. - Source: PubMed
Publication date: 2026/01/25
Chen YiqinLiu XinyuZhu WanWang ZiWu JiaxinNi ZixinPan HongjingLi DanqiuWang YuefeiZhou Jihong - The spreading process constitutes a pivotal stage in green tea manufacturing. This study integrated GC-E-Nose with targeted metabolomics to comprehensively elucidate the dynamic changes in sensory characteristics and aroma substances of green tea across varying spreading degrees. Our findings demonstrated that spreading degree significantly modulated green tea's aroma profile, with lighter degree particularly promoting the development of desirable floral aroma. GC-MS/MS quantification identified 70 volatile compounds, among which 38 exhibited spreading-dependent differential accumulation (VIP > 1.0, < 0.05). Five key odorants, including indole, -ionone, nerolidol, -jasmone, and -damascenone, were highlighted as essential contributors to the floral aroma. Molecular docking simulations indicated stronger binding affinities between these five odorants and the olfactory receptor OR1D2 (<-6 kcal/mol), primarily via hydrogen bonding and hydrophobic interactions. These findings indicate that modulating the spreading degree is an effective processing strategy to enhance the development of floral aroma in green tea, offering valuable insights for precision-driven optimization of tea processing protocols. - Source: PubMed
Publication date: 2026/02/16
Hu JiajingZhou XianxiuHou GuangyueTang JiahaoJiang YongwenYuan HaiboShi DaliangYang Yanqin - This study comprehensively evaluated the lipid profiles and flavors of fish oils from various grass carp tissues (brain, muscle, skin, viscera, and bone). A total of 103 volatile organic compounds (VOCs), mainly hydrocarbons, aldehydes, and alcohols, and 1051 lipids were identified. VOCs exhibited pronounced tissue-specific differences; 52 key VOCs effectively differentiated the oils, with octanal and (E, E)-2,4-decadienal as major flavor contributors. Molecular docking indicated that OR1D2 strongly binds key VOCs (eugenol, p-cymene, styrene) through π-π/hydrophobic interactions. Lipidomic analysis found glycerophospholipids (GP, 47.15%) and glycerolipids (GL, 39.00%) were predominant. Viscera oil contained the highest polyunsaturated fatty acids (PUFAs, 41.41%), with PUFAs mainly at sn-1,3 in GL and sn-2 in GP. Correlation analysis confirmed strong associations between lipids (phosphatidylethanolamines) and VOCs, suggesting lipids are key precursors for flavor. These findings support the targeted use of fish oil from different tissues to enhance the value of grass carp by-products. - Source: PubMed
Publication date: 2026/01/22
Zhou HuijuanXu LinchuanBai JunruWeng LinlinYu ChengweiHu MingmingZhong BizhenLi JinlinTu ZongcaiPeng Bin