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2,4,6-Trichloroanisole is a potent suppressor of olfactory signal transduction

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 olfac...

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Détails bibliographiques
Auteurs principaux: Takeuchi, Hiroko, Kato, Hiroyuki, Kurahashi, Takashi
Format: Artigo
Langue:Inglês
Publié: National Academy of Sciences 2013
Sujets:
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC3791788/
https://ncbi.nlm.nih.gov/pubmed/24043819
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1073/pnas.1300764110
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