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Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
Published on: April 23, 2019
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Petrol Note in Riesling - 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Selectively Activates Human Odorant Receptor
Franziska Haag1, Tim Frey1,2, Lena Ball1,2
1Leibniz-Institute for Food Systems Biology at the Technical University of Munich, 85354 Freising, Germany.
Journal of Agricultural and Food Chemistry
|February 23, 2024
Summary
Scientists identified a specific human receptor, OR8H1, for the petrol-like aroma compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) found in aged Riesling wine. This discovery explains how humans perceive this key wine aroma.
Area of Science:
- Oenology and Viticulture
- Molecular Biology
- Sensory Science
Background:
- Grapevine (Vitis vinifera) is a crucial fruit crop, with Riesling wine known for a distinctive aged petrol-like aroma.
- This aroma is attributed to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), with varying concentrations influenced by UV exposure and hemisphere.
- TDN perception is significant, being desirable in Australian Rieslings but potentially leading to rejection in European varieties, yet the human receptor remained unidentified.
Purpose of the Study:
- To identify the specific human odorant receptor responsible for detecting 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN).
- To understand the molecular basis of TDN perception in Riesling wine aroma.
Main Methods:
- Screening of 766 human odorant receptor (OR) variants using a HEK-293 cell-based cAMP luminescence assay.
- Utilized GloSensor technology for luminescence detection.
- Tested receptor responses against a library of 180 key food odorants, focusing on TDN.
Main Results:
- Identified OR8H1 as a novel odorant receptor highly selective for TDN.
- OR8H1 demonstrated specific tuning to six-carbon ring structures, including TDN.
- This receptor's identification provides a molecular basis for TDN detection.
Conclusions:
- OR8H1 is the first identified human receptor for TDN, the key compound responsible for the petrol-like aroma in aged Riesling wine.
- This finding advances our understanding of wine aroma perception and the genetic basis of olfactory responses to specific food compounds.
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