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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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| Formato: | Artigo |
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| Idioma: | en |
| Publicado em: |
National Academy of Sciences
2013
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| Acesso em linha: | 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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