Genetics, odor perception and food liking: The intriguing role of cinnamon

Humans use a repertoire of > 400 olfactory receptors (ORs) to perceive odorants. The sense smell is complex trait whereby genetics and environmental factors interplay. To date, still little known regarding the smell, even though high genetic variability ORs genes has already been demonstrated. Recently significant association between cinnamon odorant recognition rs317787 polymorphism, located in cluster OR genes, described. Based on this data, here, we replicated effect same variant (rs317787) identification as well looked at any possible with liking for wine whose bouquet frequently smells cinnamon. Our analysis cohort individuals from two Italian isolates confirmed that rs317787-T allele associated an improved detection (p-value 5.18 × 10−06, n = 971) but also greater red 0.017, 2374). Present results further confirm rs31778 SNP odorants provide additional details about role food liking. Overall, our work contributes better deciphering basis aimed more in-depth elucidation genes.