PubChem CID · CC0
/ COMPOUND
(6E)-nerolidol
PubChem CID 5284507Formula C15H26OMW 222.3760 food sources
Odor — measured
Measured odor descriptors · sourced from olfactory literature
waxmeasuredrosemeasuredwaxymeasuredwoodmeasuredapplemeasuredgreenmeasuredlemonmeasuredwoodymeasuredcitrusmeasuredfloralmeasuredflowermeasuredfruitymeasuredgrassymeasurednaturemeasuredpopcornmeasuredfragrantmeasuredbuildingmaterialsconstructionmeasured
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
hOR1A2olfactory (smell)agonistM2OR
hOR1A1olfactory (smell)agonistM2OR
hOR2B3olfactory (smell)agonistM2OR
hOR2M4olfactory (smell)agonistM2OR
hOR2T34olfactory (smell)inactiveM2OR
hOR5BHolfactory (smell)inactiveM2OR
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
productRHEA:RHEA:56984 →
(2E,6E)-farnesyl diphosphate + H2O = (6E)-nerolidol + diphosphate
productRHEA:RHEA:68820 →
(2Z,6E)-farnesyl diphosphate + H2O = (6E)-nerolidol + diphosphate
Foods containing this compound
Beer
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Black Pepper
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Orange, california, valencia, raw
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Orange, california, navel, raw
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Orange, florida, raw
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Orange, with peel, raw
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Orange, all commercial varieties, raw
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Pepper, hot chili, red or green, canned, solids and liquid
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Source
Compound data linked to PubChem CID 5284507, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 5284507
