Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.

Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androsteno...

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Main Authors: Kathrine Lunde, Bjørg Egelandsdal, Ellen Skuterud, Joel D Mainland, Tor Lea, Margrethe Hersleth, Hiroaki Matsunami
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2012-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC3342276?pdf=render
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spelling doaj-c6ff96ba5d384971b924f4929bfdbb1c2020-11-24T22:16:34ZengPublic Library of Science (PLoS)PLoS ONE1932-62032012-01-0175e3525910.1371/journal.pone.0035259Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.Kathrine LundeBjørg EgelandsdalEllen SkuterudJoel D MainlandTor LeaMargrethe HerslethHiroaki MatsunamiAlthough odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androstenone is naturally present in meat derived from male pigs, we asked whether OR7D4 genotype correlates with either the ability to detect androstenone or the evaluation of cooked pork tainted with varying levels of androstenone within the naturally-occurring range. Consistent with previous findings, subjects with two copies of the functional OR7D4 RT variant were more sensitive to androstenone than subjects carrying a non-functional OR7D4 WM variant. When pork containing varying levels of androstenone was cooked and tested by sniffing and tasting, subjects with two copies of the RT variant tended to rate the androstenone-containing meat as less favourable than subjects carrying the WM variant. Our data is consistent with the idea that OR7D4 genotype predicts the sensory perception of meat containing androstenone and that genetic variation in an odorant receptor can alter food preferences.http://europepmc.org/articles/PMC3342276?pdf=render
collection DOAJ
language English
format Article
sources DOAJ
author Kathrine Lunde
Bjørg Egelandsdal
Ellen Skuterud
Joel D Mainland
Tor Lea
Margrethe Hersleth
Hiroaki Matsunami
spellingShingle Kathrine Lunde
Bjørg Egelandsdal
Ellen Skuterud
Joel D Mainland
Tor Lea
Margrethe Hersleth
Hiroaki Matsunami
Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
PLoS ONE
author_facet Kathrine Lunde
Bjørg Egelandsdal
Ellen Skuterud
Joel D Mainland
Tor Lea
Margrethe Hersleth
Hiroaki Matsunami
author_sort Kathrine Lunde
title Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
title_short Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
title_full Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
title_fullStr Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
title_full_unstemmed Genetic variation of an odorant receptor OR7D4 and sensory perception of cooked meat containing androstenone.
title_sort genetic variation of an odorant receptor or7d4 and sensory perception of cooked meat containing androstenone.
publisher Public Library of Science (PLoS)
series PLoS ONE
issn 1932-6203
publishDate 2012-01-01
description Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androstenone is naturally present in meat derived from male pigs, we asked whether OR7D4 genotype correlates with either the ability to detect androstenone or the evaluation of cooked pork tainted with varying levels of androstenone within the naturally-occurring range. Consistent with previous findings, subjects with two copies of the functional OR7D4 RT variant were more sensitive to androstenone than subjects carrying a non-functional OR7D4 WM variant. When pork containing varying levels of androstenone was cooked and tested by sniffing and tasting, subjects with two copies of the RT variant tended to rate the androstenone-containing meat as less favourable than subjects carrying the WM variant. Our data is consistent with the idea that OR7D4 genotype predicts the sensory perception of meat containing androstenone and that genetic variation in an odorant receptor can alter food preferences.
url http://europepmc.org/articles/PMC3342276?pdf=render
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