Table 7. Top biological process terms from GO analysis for haplotype.

GO term	Total genes	Input genes	Expected	Fold enrichment	Raw P-value
Detection of chemical stimulus involved in sensory perception of smell	3	1	0.02	47.88	2.74E-02
Sensory perception of smell	1128	27	7.85	3.44	2.46E-08
Sensory perception of chemical stimulus	1228	34	8.55	3.98	5.71E-12
Sensory perception	1641	36	11.42	3.15	7.12E-10
Detection of chemical stimulus involved in sensory perception	59	7	0.41	17.04	3.65E-07
Detection of stimulus involved in sensory perception	136	8	0.95	8.45	7.40E-06
Detection of stimulus	236	9	1.64	5.48	5.40E-05
Detection of chemical stimulus	85	7	0.59	11.83	3.53E-06
G protein-coupled receptor signaling pathway	1853	37	12.9	2.87	4.86E-09
Regulation of systemic arterial blood pressure by aortic arch baroreceptor feedback	1	1	0.01	>100	1.38E-02
System process	2594	42	18.06	2.33	2.12E-07
Multicellular organismal process	7307	74	50.87	1.45	1.43E-04
Nervous system process	2085	39	14.51	2.69	9.97E-09
Sensory perception of sour taste	5	1	0.03	28.73	4.08E-02
Sensory perception of taste	71	7	0.49	14.16	1.15E-06
Detection of chemical stimulus involved in sensory perception of bitter taste	47	6	0.33	18.34	1.74E-06
Sensory perception of bitter taste	51	6	0.36	16.9	2.69E-06
Detection of chemical stimulus involved in sensory   perception of taste	51	6	0.36	16.9	2.69E-06

^aWithin groups of GO terms, items are listed in order of increasing generality.