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Humans vary in acuity to many odors [1–4], with variation within olfactory receptor (OR) genes contributing to these differences [5–9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11–15]. Here we investigate β-ionone, which shows extreme sensitivity differences [4, 16, 17]. β-ionone is a key aroma in foods and...
Humans vary in their ability to smell numerous odors [1–3], including those associated with food [4–6]. Odor sensitivity is heritable [7–11], with examples linking genetic variation for sensitivity to specific odors typically located near olfactory receptor (OR) genes [12–16]. However, with thousands of aromas and few deorphaned ORs [17, 18], there has been little progress toward linking variation...
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