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Research Article

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

  • Kathrine Lunde 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,

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

    Current address: Monell Chemical Senses Center, Philadelphia, Pennsylvania, 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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  • Published: May 02, 2012
  • DOI: 10.1371/journal.pone.0035259

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