Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

Abstract

(Current Biology 23, 1596–1600; August 19, 2013) It has been brought to the authors’ attention that the data for Figure 1 in this article as originally published online were incomplete (the figure represented only a subset of the complete data set) and that the x axis in Figure 1J was mislabeled. These errors have now been corrected both online and in print. The authors regret the errors and any confusion that may have resulted. Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human GenomeMcRae et al.Current BiologyAugust 1, 2013In BriefHumans vary in their ability to smell numerous odors [1–3], including those associated with food [4–6]. Odor sensitivity is heritable [7–11], with examples linking genetic variation for sensitivity to specific odors typically located near olfactory receptor (OR) genes [12–16]. However, with thousands of aromas and few deorphaned ORs [17, 18], there has been little progress toward linking variation at OR loci to odor sensitivity [19, 20]. We hypothesized that OR genes contain the variation that explains much of the differences in sensitivity for odors, paralleling the genetics of taste [21, 22], which affect the flavor experience of foods [23–25]. Full-Text PDF Open Archive