Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages

Narae Shin, Seung Hwan Lee, Viet Anh Pham Ba, Tai Hyun Park, Seunghun Hong

Research output: Contribution to journalArticlepeer-review

10 Scopus citations


A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoholic beverages. In this work, we have successfully overexpressed ODR-10, a type of olfactory receptor, from Caenorhabditis elegans using a bacterial expression system at a low cost and high productivity. The highly-purified ODR-10 was stabilized in micelle structures, and it was immobilized on a carbon nanotube field-effect transistor to build a bioelectronic nose for the detection of diacetyl, a butter flavor substance, via the specific interaction between diacetyl and ODR-10. The bioelectronic nose device can sensitively detect diacetyl down to 10 fM, and selectively discriminate it from other substances. In addition, this sensor could directly evaluate diacetyl levels in a variety of real fermented alcoholic beverages such as beer, wine, and makgeolli (fermented Korean wine), while the sensor did not respond to soju (Korean style liquor without diacetyl). In this respect, our sensor should be a powerful tool for versatile food industrial applications such as the quality control of alcoholic beverages and foods.

Original languageEnglish
Article number9064
JournalScientific Reports
Issue number1
StatePublished - 1 Dec 2020

Bibliographical note

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT (MSIT) of Korea (Nos. 2013M3A6B2078961, 2018R1A2B3004498, 2018R1C1B5085757), the Ministry of Education (No. 2018R1A6A1A03024231) and the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (grant agreement No. 682286). S.H. also acknowledges the support from the Samsung Electronics and the National Research Foundation of Korea (No. 2020R1A2B5B02002152).

Publisher Copyright:
© 2020, The Author(s).


Dive into the research topics of 'Micelle-stabilized Olfactory Receptors for a Bioelectronic Nose Detecting Butter Flavors in Real Fermented Alcoholic Beverages'. Together they form a unique fingerprint.

Cite this