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The genes that code for these receptors show significant ariability amongst individuals which manifests itself as variability in dose–response curves. In one study of 27 receptors, each pair of individuals had differences on average in 16 to 22 relevant genes. Scaled to 400 receptors, each pair is expected to have 237 to 326 differences [493]. The effect is not small in terms of genetic difference, nor is it small in terms of olfactory significance. For instance, over 4% of the population has a gene variant that renders receptor OR10G4 insensitive (anosmic) to guaiacol and vanillin, both found in whisky, and ethyl vanillin, which is not naturally occurring despite its trade name bourbonal.
There is significant variability in the sensitivity to ¥â-ionone, another odorant found in whisky, and its character is perceived differently in different groups [385].
Sensitive individuals, for whom the orthonasal aroma threshold is less than 60 ppm, describe ¥â-ionone as floral, fragrant, and with similarly positive botanical terms. Insensitive individuals, whose orthonasal threshold can be 6000 ppm, use descriptors like sour, acid, pungent, and sharp. Genetic differences also lead to widely varying aroma sensitivity to 2-heptanone, isobutyraldehyde, ¥â-damascenone, isovaleric acid, and cis-3-hexanol [525, 572], again all whisky congeners, and genetic differences affect taste sensitivity to sweetness and bitterness [690]. Everyone lives in their own flavor world [90, 525, 572], including, one must assume, their tastes in whisky.
The olfactory system is very sensitive to odorant concentration, and people can detect concentration differences as small as 5% [139]. Qualitative characteristics also change with concentration [313]. For instance, so-called grapefruit mercaptan smells sulfurous and rubbery at high concentrations, but like grapefruit juice at concentrations below 10 ppm [712].

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