Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

• Kathrine Lunde ,

  * E-mail: kathrine.lunde@animalia.no

  Affiliations Norwegian Meat Research Centre, Oslo, Norway, Institute of Chemistry, Biotechnology and Food Science, University of Life Science, Ås, Norway

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• Bjørg Egelandsdal,

  Affiliation Institute of Chemistry, Biotechnology and Food Science, University of Life Science, Ås, Norway

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• Ellen Skuterud,

  Affiliations Norwegian Meat Research Centre, Oslo, Norway, Institute of Chemistry, Biotechnology and Food Science, University of Life Science, Ås, Norway

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• Joel D. Mainland,

  Current address: Monell Chemical Senses Center, Philadelphia, Pennsylvania, United States of America

  Affiliation Department of Molecular Genetics and Microbiology, and Neurobiology, Duke University Medical Center, Durham, North Carolina, United States of America

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• Tor Lea,

  Affiliation Institute of Chemistry, Biotechnology and Food Science, University of Life Science, Ås, Norway

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• Margrethe Hersleth,

  Affiliations Institute of Chemistry, Biotechnology and Food Science, University of Life Science, Ås, Norway, Nofima Mat, Ås, Norway

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• Hiroaki Matsunami

  Affiliation Department of Molecular Genetics and Microbiology, and Neurobiology, Duke University Medical Center, Durham, North Carolina, United States of America

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