Orientation stimulants from substances attractive to Lucilia cuprina (Diptera, Calliphoridae)

1998 ◽  
Vol 38 (5) ◽  
pp. 461 ◽  
Author(s):  
M. C. Morris ◽  
A. D. Woolhouse ◽  
B. Rabel ◽  
M. A. Joyce
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Dimethyl Sulfide ◽  
Sodium Sulfide ◽  
Gravid Female ◽  
Dimethyl Disulfide ◽  
Lucilia Cuprina

Summary. Liver and liver–sodium sulfide mixtures, sheep faeces, urine and gut mucus are known attractants for the sheep blowfly Lucilia cuprina (Weid.). These substances were analysed for volatile compounds using gas chromatography coupled with mass spectroscopy. The most commonly detected compounds were tested in a bioassay for their potential as attractants for gravid female L. cuprina. Flies orientated towards pulses of dimethyl sulfide at a concentration of 1 µg/g but not 0.1 or 10 µg/g. Ethane thiol elicited a response at a concentration of 10 µg/g but not at 1 µg/g. Dimethyl disulfide did not elicit orientation at 10 µg/g.

scholarly journals Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3305 ◽  
Author(s):  
Tao Feng ◽  
Mengzhu Shui ◽  
Shiqing Song ◽  
Haining Zhuang ◽  
Min Sun ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Dimethyl Disulfide ◽  
Sulfur Compounds ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Photometric Detection

The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur compounds were identified in three samples by GC-FPD, respectively. Combining physicochemical and sensory properties, T1 presented fatty, green and rotten cabbage odor; T2 exhibited mushroom, sulfuric and musty odor notes; T3 had nutty, floral and roasted potato odor. Dimethyl sulfide, 3-methylbutanal, dimethyl disulfide, 3-octanone, bis(methylthio) methane, octanal, 1-octen-3-one, 1-octen-3-ol and benzeneacetaldehyde played indispensable roles in the overall aroma of three truffles. Finally, based on quantitative concentration in T1, odorous compounds (OAV) > 1 were mixed to recombine aroma, demonstrating that these key aroma compounds based on OAV can successfully recombine pretty similar aroma of each variety.

Volatile Sulfur Compounds Produced by Methionine Degrading Bacteria and the Relationship to Concrete Corrosion

1984 ◽  
Vol 39 (3-4) ◽  
pp. 240-243 ◽  
Author(s):  
Manfred Pohl ◽  
Eberhard Bock ◽  
Marian Rinken ◽  
Mitat Aydin ◽  
Wilfried A. König
Keyword(s):  
Waste Water ◽  
Gas Chromatography ◽  
Glucose Concentration ◽  
Dimethyl Sulfide ◽  
Dimethyl Disulfide ◽  
Proteus Vulgaris ◽  
Concrete Corrosion ◽  
Degrading Bacteria ◽  
The Relationship ◽  
Volatile Sulfur

Pseudomonas fluorescens, Proteus vulgaris, and Serratia marcescens, members of the microflora of soil and waste water, attacked methionine in the presence of glucose. The sulfur of methionine was released as methane thiol, dimethyl sulfide and dim ethyl disulfide. The volatile sulfur com pounds were qualitatively and quantitatively investigated by gas chromatography. Dimethyl disulfide was formed of methane thiol by various bacteria to a different extent. Growing in the presence of oxygen, S. marcescens oxidized most of the m ethane thiol to dim ethyl disulfide. In the presence of glucose. P. fluorescens dissimilated m ethionine with production of m ethane thiol and dimethyl disulfide. The dissimilation was stimulated with decreasing glucose concentration

Volatile Compounds from Cephalic Secretions of Females in two Cleptoparasite Bee Genera, Epeolus (Hym., Anthophoridae) and Coelioxys (Hym., Megachilidae)

1982 ◽  
Vol 37 (5-6) ◽  
pp. 376-380 ◽  
Author(s):  
J. Tengö ◽  
G. Bergström ◽  
A.-K. Borg-Karlson ◽  
I. Groth ◽  
W. Francke
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Unsaturated Alcohols ◽  
Gas Chromatography Mass Spectroscopy

Abstract Volatile cephalic secretions from females of four cleptoparasitic bee species, Epeolus cruciger (Pz.), E. variegatus, (L.) (Anthophoridae) and Coelioxys (Coelioxys) quadridentata (L.), C. (Schizocoelioxys) mandibularis Nyl. (Megachilidae) were analysed by combined gas chromatography/mass spectroscopy. There are considerable similarities between the two species within each genus, and also some qualitative correspondences between the two genera. The Epeolus species contain spiroacetals, 2-alkanols and pyrazines while the Coelioxys species contain spiroacetals, 3-alkanols and 3-ketones along with unsaturated alcohols. Two of the spiroacetals are first found in nature.

scholarly journals IDENTIFICATION OFVOLATILE COMPOUNDS RESPONSIBLE FOR OFF-ODORS PRODUCED BY BROCCOLI STORED IN ANAEROBIC CONDITIONS

HortScience ◽  
1991 ◽  
Vol 26 (6) ◽  
pp. 700G-701
Author(s):  
Charles F. Forney ◽  
James P. Mattheis ◽  
Rodney K. Austin
Keyword(s):  
Gas Chromatography ◽  
Hydrogen Sulfide ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Brassica Oleracea ◽  
Oxygen Concentration ◽  
Dimethyl Disulfide ◽  
Modified Atmosphere ◽  
Anaerobic Conditions ◽  
Primary Compound

Broccoli (Brassica oleracea L., ltalica Group) produces severe off-odors when it is stored under anaerobic conditions which can develop in modified atmosphere packages. The compounds responsible for these off-odors, which render the broccoli unmarketable, were produced after sealing 50 g of fresh broccoli florets in glass pint jars held at 15C. Twenty-four hours after sealing oxygen concentration dropped to around 0.5% and remained at this concentration for 6 days. Volatile compounds found in the head space of the jars were identified using gas chromatography with flame photometric and mass spectroscopic detection. Volatile compounds produced were identified as methanethiol, hydrogen sulfide, dimethyl disulfide, acetaldehyde, acetone, ethanol, and ethyl acetate. Methanethiol was detected 48 hours after sealing and appears through olfactory evaluation to be the primary compound responsible for the objectionable odor.

Identification of volatile compounds in fermented millet based beverages by gas chromatography-mass spectroscopy

2021 ◽  
Vol 23 (3) ◽  
pp. 245-254
Author(s):  
P. Sheela ◽  
T. UmaMaheswari ◽  
S. Kanchana ◽  
G. Hemalatha ◽  
S. Vellaikumar
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Gas Chromatography Mass Spectroscopy

scholarly journals IDENTIFICATION OF AROMA COMPOUNDS OF DRIED AND FRESH THYME (THYMUS VULGARIS L.) BY GAS CHROMATOGRAPHY-OLFACTOMETRY AND GAS CHROMATOGRAPHY-MASS SPECTROSCOPY ANALYSIS

2020 ◽  
Vol 51 (1) ◽  
pp. 51-55
Author(s):  
Gulcin Yildiz ◽  
Ginnefer Cox ◽  
Linda Moran
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Mass Spectroscopy ◽  
Aroma Compounds ◽  
Lower Amount ◽  
Thymus Vulgaris ◽  
Volatile Components ◽  
Drying Methods ◽  
Gas Chromatography Olfactometry ◽  
Gas Chromatography Mass Spectroscopy

This study was conducted to determine aroma compounds of oven-dried thyme and fresh thyme and investigate the drying effect in key aroma compounds of thyme. Fresh thyme was purchased and utilized for two functions. The first function was for the application of drying methods (fresh thyme was oven dried at 50°C), and the second function to analyze the fresh thyme. After applying solvent direct extraction, volatile compounds were isolated. According to Gas Chromatography-Olfactometry (GC-O) and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis results, lower amount of volatile compounds for dried thyme were identified, while more volatile components were present in fresh thyme.

Sign in / Sign up

Export Citation Format

Share Document