Research team identifies human odorant receptor for ‘horse stable’ odor, with implications for food testing

Horse stable. Credit: Karin Sebald

Para-cresol is an aromatic compound with a strong horse stable-like odor. It contributes to the off-flavor of some foods, but it is also detectable as a characteristic odorant in whiskey and tobacco, as well as in the urine of various mammals.

A research team led by the Leibniz Institute of Food Systems Biology at the Technical University of Munich has now discovered which odorant receptor humans use to perceive para-cresol. The work is published in the journal Food Chemistry.

Para-cresol (4-methylphenol) is formed during the microbial degradation of certain amino acids, but also during thermal degradation processes. As a result, it is present in various foods, where it can contribute to off-flavors in the aroma of white pepper, cocoa, rapeseed or , among others. In addition,

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