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SMILES:
CCC1=NC=C(N=C1C)C

Aroma Description:
almond, burnt, caramellic, cocoa, coffee, musty, nutty, peanut, roasted1

Receptor log10 EC50 Adj. Top Antagonist? Correlated Perceptual Qualities
OR5K1 -4.52 3, -5.6 4, -5.5 5 7.8 2, 6.1765 4, 10 5  hazelnut, nutty, roasted, peanut
OR2AG1 - 0 5   

SMILES:
CCC1=NC=C(N=C1C)C

Aroma Description:
almond, burnt, caramellic, cocoa, coffee, musty, nutty, peanut, roasted

Receptor Docking Score Correlated Perceptual Qualities

1.) The Good Scents Company

2.) Marcinek, Patrick, et al. "An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines." The FASEB Journal 35.6 (2021): e21638.

3.) Alessandro Nicoli, Franziska Haag, Patrick Marcinek, Ruiming He, Johanna Kreißl, Jörg Stein, Alessandro Marchetto, Andreas Dunkel, Thomas Hofmann, Dietmar Krautwurst, Antonella Di Pizio Modeling the Orthosteric Binding Site of the G Protein-Coupled Odorant Receptor OR5K1. bioRxiv 2022.06.01.494157; doi: https://doi.org/10.1101/2022.06.01.494157

4.) Chatelain P., Wilkin F., Veithen A., Philippeau M., Noiset O., Quesnel Y. Sensorial Chemistry: Functional characterization and structure-activity relationship understanding of OR5K1 and OR2AG1 allow to design and synthetize new selective compounds. Chem. Senses. 2017;42:e28.

5.) Françoise, W., Philippeau, M., Veithen, A., Chatelain, P., & Quesnel, Y. (2016, May). Functional characterization of human olfactory receptors responding to pyrazine odorants. In CHEMICAL SENSES (Vol. 41, No. 4, pp. 433-434). GREAT CLARENDON ST, OXFORD OX2 6DP, ENGLAND: OXFORD UNIV PRESS.