ArticleProceedings of the National Academy of Sciences of the United States of America2013
2,4,6-trichloroanisole is a potent suppressor of olfactory signal transduction.
Article in Proceedings of the National Academy of Sciences of the United States of America, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 64 citations in OpenAlex.
- Olfactory cilia, regulation and control of olfaction.Physiological reports · 2024Review
- Segregation of Ca2+ signaling in olfactory signal transduction.The Journal of general physiology · 2023Article
- Uncorking Haloanisoles in Wine.Molecules (Basel, Switzerland) · 2023Review
- Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines.Foods (Basel, Switzerland) · 2022Article
- 2,4,6-Trichloroanisole Off-Flavor Screening in GreenJournal of agricultural and food chemistry · 2022Article
- Thermal Desorption-Vocus Enables Online Nondestructive Quantification of 2,4,6-Trichloroanisole in Cork Stoppers below the Perception Threshold.Analytical chemistry · 2020Article
- Chloroanisoles and Chlorophenols Explain Mold Odor but Their Impact on the Swedish Population Is Attributed to Dampness and Mold.International journal of environmental research and public health · 2020Article
- Suppression of olfactory signal transduction by insecticides.NPJ science of food · 2019Article
- Second messenger molecules have a limited spread in olfactory cilia.The Journal of general physiology · 2018Article
- Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy.Foods (Basel, Switzerland) · 2018Article
- Antagonism in olfactory receptor neurons and its implications for the perception of odor mixtures.eLife · 2018Article
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Authors and funding
3 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We investigated the sensitivity of single olfactory receptor cells to 2,4,6-trichloroanisole (TCA), a compound known for causing cork taint in wines. Such off-flavors have been thought to originate from unpleasant odor qualities evoked by contaminants. However, we here show that TCA attenuates olfactory transduction by suppressing cyclic nucleotide-gated channels, without evoking odorant responses. Surprisingly, suppression was observed even at extremely low (i.e., attomolar) TCA concentrations. The high sensitivity to TCA was associated with temporal integration of the suppression effect. We confirmed that potent suppression by TCA and similar compounds was correlated with their lipophilicity, as quantified by the partition coefficient at octanol/water boundary (pH 7.4), suggesting that channel suppression is mediated by a partitioning of TCA into the lipid bilayer of plasma membranes. The rank order of suppression matched human recognition of off-flavors: TCA equivalent to 2,4,6-tribromoanisole, which is much greater than 2,4,6-trichlorophenol. Furthermore, TCA was detected in a wide variety of foods and beverages surveyed for odor losses. Our findings demonstrate a potential molecular mechanism for the reduction of flavor.
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