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Olfactory Receptor family 2 subfamily T member 11.

Sequence:

        10         20         30         40         50         60         70         80         90        100 
MTNTSSSDFT LLGLLVNSEA AGIVFTVILA VFLGAVTANL VMIFLIQVDS RLHTPMYFLL SQLSIMDTLF ICTTVPKLLA DMVSKEKIIS FVACGIQIFL 

       110        120        130        140        150        160        170        180        190        200 
YLTMIGSEFF LLGLMAYDCY VAVCNPLRYP VLMNRKKCLL LAAGAWFGGS LDGFLLTPIT MNVPYCGSRS INHFFCEIPA VLKLACADTS LYETLMYICC 

       210        220        230        240        250        260        270        280        290        300 
VLMLLIPISI ISTSYSLILL TIHRMPSAEG RKKAFTTCSS HLTVVSIFYG AAFYTYVLPQ SFHTPEQDKV VSAFYTIVTP MLNPLIYSLR NKDVIGAFKK 

       310        320 
VFACCSSAQK VATSDA

Transmembrane Helices:

  TMR1     TMR2     TMR3     TMR4     TMR5     TMR6     TMR7   

A E S N        M  A V F S     T I   L S T D     P L   Q E P T  
 I G A    D A L    I G C   P T L L   T E Y   V Y T Y   V K D   
V T F V  L K P V  L F I Q   F G D   I Y M L   F A A   F A S V  
 A L I    T T C    T L Y   L S G G   V C C   G Y F I   I T Y   
G L F V  I F L T  S G I M   F W A   L L M L   S V V   M P T V  
 T V A    D M I    F F E   G A A L   I P I   T L H S   P N L   
V L N A  S L Q S  L G L L   L L C   S I I S   S C T   S Y I L  
 F I M    L L F    Y A M   K K R N   Y S T   T F A K       L   
  Q I L  Y M P T  V Y C D           L I L S   K R G            
                   C V A             I T L   E A S P           
                        N               R H                    
    

    UniProt | I-TASSER | AlphaFold | HORDE | GeneCards
Odorant EC50 Adjusted Top Antagonist? Aroma Notes
hydrogen sulfide - 10 1  egg, sulfurous
tert-butyl mercaptan -4.9 2 10 2  skunk, sulfurous
isopropanethiol -5.1 2 7.5 2  brothy, chicken, gassy, meaty, onion, ripe, sulfurous
2-butanethiol -5.1 2 5 2  sulfurous
ethanethiol -4.7 2 5 2  cabbage, onion, sulfurous
isobutyl mercaptan -5 2 4 2  cooked, mustard, sulfurous, vegetable
allyl mercaptan -5.8 2 2 2  alliaceous, sulfurous, garlic, onion, roasted, cooked_onion, grilled, charred, meaty
propanethiol -5.2 2 2.8 2  cabbage, gassy, sweet, onion
3-methyl-2-butanethiol -4.6 2 1.7 2  beefy, meaty, sulfurous, savory, burnt, rubbery, roasted, chicken, pork, coffee, roasted_coffee, cheesy
methanethiol - 3.913 1  alliaceous, cabbage, cheesy, creamy, eggy, garlic, meaty, oily, vegetable
2-butanol - 0 2  sweet, apricot
beta-damascenone - 0 1 Ynatural, sweet, fruity, rose, plum, grape, raspberry, sugar, woody, earthy, green, floral
alpha-damascone - 0 1 Yfloral, rose, apple, fruity, black_currant, sweet, green, berry
beta-damascone - 0 1 Yberry, currant, floral, fruity, honey, plum, rose, tobacco
delta-damascone - 0 1  fruity, sweet, rose, natural, petal, currant_bud, black_currant_bud, tobacco
ethanol - 0 2  alcoholic, ethereal, fruity
alpha-ionone - 0 1 Ysweet, woody, floral, violet, orris, tropical, fruity
beta-ionone - 0 1 Ybeeswax, berry, floral, fruity, sweet, tropical, woody, fragrant, sour, acid, vinegar, sharp, pungent
Iso-E-Super - 0 1  ambergris, cedar, dry, ketonic, old_wood, phenolic, woody
isobutanol - 0 2  ethereal, winey
alpha-isomethyl ionone - 0 1 Yorris, woody, floral, dried, fruit, violet, jammy, powdery, tea
isopropyl alcohol - 0 2  alcoholic, ethereal, waxy
3-methyl-2-butanol - 0 2  alcoholic, cheesy, cider, cocoa, fusel, musty, vegetable
propanol - 0 2  alcoholic, fermented, fusel, musty, tequila, yeasty, sweet, fruity, apple, pear
tert-butanol - 0 2  camphoraceous

1.) Antagonistic interactions between odorants alter human odor perception Yosuke Fukutani, Masashi Abe, Haruka Saito, Ryo Eguchi, Toshiaki Tazawa, Claire A. de March, Masafumi Yohda, Hiroaki Matsunami bioRxiv 2022.08.02.502184; doi: https://doi.org/10.1101/2022.08.02.502184

2.) Shengju Li, Lucky Ahmed, Ruina Zhang, Yi Pan, Hiroaki Matsunami, Jessica L. Burger, Eric Block, Victor S. Batista, and Hanyi Zhuang Smelling Sulfur: Copper and Silver Regulate the Response of Human Odorant Receptor OR2T11 to Low-Molecular-Weight Thiols Journal of the American Chemical Society 2016 138 (40), 13281-13288 DOI: 10.1021/jacs.6b06983
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