In vivo high-throughput identification of olfactory receptor repertoire coding for a blending mixture

International audience

In silico study of correspondences between odors descriptions linked to common features of aromas compounds

The first step of odor detection and discrimination of structurally diverse odorants depends of their interactions with olfactory receptors (ORs) [1], whereas the perception of odors quality results from a combinatorial coding [2], whose identification still remains a major challenge. Recently, Martinez-Mayorga et al. demonstrated that odor description can be successfully analyzed using a metric approach by performing a descriptive analysis of the Flavor Base database (http://www.leffingwell.com, version 2010) [3]. The current version Flavor Base (9th edition, 2013) is one of the largest collections of flavor molecules (4226 molecules). We extracted 3508 molecules for which the described od…

Multivariate statistical analysis of a large odorants database aimed at revealing similarities and links between odorants and odors

International audience; The perception of odor is an important component of smell; the first step of odor detection, and the discrimination of structurally diverse odorants depends on their interactions with olfactory receptors (ORs). Indeed, the perception of an odor's quality results from a combinatorial coding, in which the deciphering remains a major challenge. Several studies have successfully established links between odors and odorants by categorizing and classifying data. Hence, the categorization of odors appears to be a promising way to manage odors. In the proposed study, we performed a computational analysis using odor descriptions of the odorants present in Flavor-Base 9th Edit…

[P27] Chemo-Biological Analysis Applied to the Olfaction Field

Human are surrounded by numerous odorant molecules in the air from a limited number of olfactory receptors (1), and the odor perceived from these molecules does not comes from the isolated molecules but from their mixture (2). According to the odor perceived from the mixture, we differentiate the heterogeneous perception which is the distinction between the odor components of the mixture and the homogeneous perception that corresponds to the perception of a single odor from the mixture preventing the distinction between odor components of the mixture. There are two types of homogeneous perceptions: the masking and the blending mixture. Masking occurs when one of the mixture components cover…

[P32] Study of Odorants Sharing the Odor Notes of an Aroma Blending Mixture by a Pharmacophore Approach

Odors perceived in our environment are mainly the result of mixtures of odorants whose the specific mechanisms involved in their processing remain poorly understood [1]. In previous studies performed at INRAE-CSGA [2], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odor, PNA) chosen to evoke an odor close to the one expected in the mixture. The binary specific mixture of Et-iB and Et-M was judged as more typical of a pineapple odor than the individual components. Some studies highlight the significance of the biological f…

Exploring the network of odours shared by an aroma blending mixture

International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…

Evidence of interactions between aroma compounds and the CB1 receptor opens new routes for regulation of food intake

In silico approach to identify odor metric using odor descriptions

International audience

Increasing knowledge of odors and molecular structures linkages of smell compounds by comparing UMAP method to other classification approaches

International audience; The olfactory perception begins at the olfactory epithelium level with the activation of olfactory receptors (ORs) by the binding of odorants1. The olfactory system can discriminate a huge number of odors that would reach 1 trillion2. Odor structure relationships in olfaction is a challenging area and a key element in understanding the olfactory system3-5. This study aims to highlight the relationships between the structure of smell compounds and their odors. For this purpose, 6038 odorant compounds and their known associated odors (162 odor notes) were compiled. We assessed four dimensional reduction techniques (PCA, MDS, t-SNE and UMAP6) and two clustering methods …

Chemo-biological analysis applied to the olfaction field

Human are surrounded by numerous molecules in the air from a limited number of olfactory receptors [1], and one odor is not caused by only one compound but by a mixture of molecules [2]. Two different perceptions exist, the first being the heterogeneous perception which is the distinction between the odor components of the mixture. The second perception is homogeneous and consists in a mixture of molecules resulting in a single odor which is not possible to distinguish between odor components of the mixture. There are two types of homogeneous perceptions:1-When one of the mixture components covers the other constituents and we can only smell the odor of one of the mixture components: it is …

Multidisciplinary approach to explore interactions in odor mixture perception

Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…

Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture

Online event (Live and on-demand); International audience; To perceive a huge number of odors from few hundreds ORs, the human olfactory system encodes odor identities by an olfactory scheme whereby one olfactory receptor (OR) recognizes multiple odorants while one odorant activates different combinations of ORs [1, 2]. Odors perceived in our environment are mainly the result of mixtures of odorants, but the specific mechanisms involved in their processing remain poorly understood [3]. In previous studies performed at INRAE-CSGA [4], the perception of a mixture of ethyl isobutyrate (Et iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in compari…

Disease sytems chemical biology of flavors

International audience

Identification of aroma compounds as novel CB1 receptor ligands via in silico approaches

National audience