Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain
the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in
Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles
and JavaScript.
Table 1 Set of odorant molecules used in this study, showing their structure, and perceptual (odour) class—namely, Aromatic, Roasted Coffee, Moth Ball, Fruity, Musk and Garlicky.
