Posted: May 6, 2012 by Wildcat in Uncategorized
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Researchers at the Norwegian Meat Research Centre have found that people who have two copies of a particular odour receptor gene variant are more likely to find the smell of a hormone that occurs in pork unpleasant. Having two copies of the odour receptor gene variant OR7D4 RT is associated with increased sensitivity to androstenone and meat containing the mammalian pheromone, according to the study. Depending on the subject, androstenone can have an unpleasant, sweaty, urine-like smell or a pleasant floral smell. 23 participants in the research were tested to see whether they had two copies of the odour receptor and then offered samples of cooked, minced meat containing varying levels of androstenone to taste and sniff. (via Study: Aversion to the smell of meat may be genetic (Wired UK))

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