Behavioral Responses of Scolytus schevyrewi (Coleoptera: Curculionidae: Scolytinae) to Volatiles From Apricot Tree (Rosales: Rosaceae)

2020 ◽  
Vol 49 (3) ◽  
pp. 586-592 ◽  
Author(s):  
Xiaofeng Zhu ◽  
Bingqiang Xu ◽  
Abudukyoum Kader ◽  
Bo Song ◽  
Zhihu Zhang ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Central Asia ◽  
Volatile Compounds ◽  
Binary Mixtures ◽  
Bark Beetle ◽  
Behavioral Responses ◽  
Population Monitoring ◽  
Host Trees ◽  
Electroantennographic Detection ◽  
Apricot Tree

Abstract Scolytus schevyrewi Semenov (Coleoptera: Curculionidae: Scolytinae) is native to China and Central Asia. Damage by the adults and larvae weakens local apricot trees (Armeniaca spp.), often causing death to many host trees. In previous studies, freshly cut apricot logs were found to be highly attractive to S. schevyrewi adults. To explore the possibility of trapping and monitoring this bark beetle, we evaluated the effect of the apricot tree volatiles on S. schevyrewi behavior. Volatiles from the apricot logs were collected by headspace sampling and subjected to coupled gas chromatography-electroantennographic detection (GC-EAD) analysis. Behavioral responses to EAD-active compounds were assessed using two-choice Y-tube olfactometers. The results showed that the antennae of females responded to 21 volatile compounds from apricot logs. Seventeen compounds were confirmed with authentic compounds. The Y-olfactometer bioassays showed that at a stimulation dose of 100 µg, four compounds [(1S)-(−)-α-pinene, (±)-limonene, (1S)-(+)-3-carene, and 1-hexanol], and some binary mixtures of the four compounds [(1S)-(−)-α-pinene plus (±)-limonene; (1S)-(−)-α-pinene plus (1S)-(+)-3-carene; (1S)-(−)-α-pinene plus camphene; (1S)-(−)-α-pinene plus (±)-limonene, (1S)-(+)-3-carene, and 1-hexanol] were significantly attractive to both sexes (except (±)-limonene and (1S)-(+)-3-carene for males), suggesting that these compounds may play a role in host tree selection by S. schevyrewi and should be evaluated as lures for population monitoring. In contrast, octanal, nonanal, decanal, linalool and N,N-diethylformamide appeared to repel S. schevyrewi adults in Y-tube at the concentration tested.

scholarly journals Electrophysiological and Behavioral Responses of Dasychira baibarana (Lepidoptera: Lymantriidae) to Tea Plant Volatiles

2021 ◽  
Author(s):  
Fida Hussain Magsi ◽  
Zongxiu Luo ◽  
Yingjie Zhao ◽  
Zhaoqun Li ◽  
Xiaoming Cai ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Benzyl Alcohol ◽  
Plant Volatiles ◽  
Sex Pheromones ◽  
Control Strategies ◽  
Behavioral Responses ◽  
Tea Plant ◽  
Pest Species ◽  
Tussock Moth ◽  
Electroantennographic Detection

Abstract Tea black tussock moth, Dasychira baibarana (Matsumura) (Lepidoptera: Lymantriidae), is a devastating pest species of the tea plant in China. Here, we evaluated the responses of D. baibarana to tea plant volatiles using gas chromatography coupled electroantennographic detection (GC–EAD), eleclectroantennography (EAG), and a Y-tube olfactometer. In total, 11 of 18 analyzed compounds elicited GC–EAD responses from test insects. GC–EAD bio-active compounds were further investigated using EAG and behavioral responses. In the EAG analysis, male moths had significantly greater responses to four compounds [(Z)-3-hexenyl butyrate, (Z)-3-hexen-1-ol, ocimene and benzyl alcohol] than female moths. For females, maximum EAG amplitudes, were recorded in response to linalool, (Z)-3-hexenyl hexanoate and (Z)-jasmone. In EAG and behavioral bio-assays, the responses of both sexes were dose independent. In behavioral bio-assays male moths responding significantly to (Z)-3-hexen-1-ol, ocimene, (Z)-3-hexenyl butyrate, linalool, benzyl alcohol, and (Z)-jasmone at various concentrations. For females, significant behavioral responses were observed to (Z)-3-hexenyl hexanoate, followed by (Z)-jasmone, linalool, ocimene, and benzyl alcohol. However, neither sex was sensitive to 4 of the 11 tested compounds, phenyethyl alcohol, phenylacetonitrile, (E)-nerolidol, and indole. The present results showed that tea plant volatiles influenced the behavior of D. baibarana moths, which will greatly contribute in developing eco-friendly control strategies for D. baibarana, through the application of a blend of compounds that showed significant EAG and behavioral responses or a blend combined with female-produced sex pheromones.

scholarly journals Electrophysiological and Behavioral Responses of Holotrichia parallela to Volatiles from Peanut

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 158
Author(s):  
Mengmeng Zhang ◽  
Zhihao Cui ◽  
Nuo Zhang ◽  
Guanglin Xie ◽  
Wenkai Wang ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Methyl Salicylate ◽  
Synergistic Effects ◽  
Behavioral Responses ◽  
Field Trapping ◽  
Hebei Province ◽  
Gas Chromatography Mass Spectrometry ◽  
Holotrichia Parallela ◽  
Electroantennographic Detection

Holotrichia parallela (Coleoptera: Scarabaeidae: Melolonthinae) is a notorious pest of many crops, especially peanuts. In this study, volatiles from peanut plants were analyzed using both gas chromatographic-electroantennographic detection (GC-EAD) and gas chromatography/mass spectrometry (GC/MS) techniques, and tested for adult attraction with field trapping bioassays in Hebei Province, China. GC-EAD analyses indicated that H. parallela antennae strongly responded to twelve GC peaks, including eight identified compounds, (Z)-β-ocimene, hexanal, 6-methyl-5-hepten-2-one, nonanal, dihydromyrcenol, linalool, β-caryophyllene, methyl salicylate, and four unidentified compounds. When tested individually in field conditions from 24 to 31 July, 2020, β-caryophyllene and hexanal significantly attracted both sexes of H. parallela, whereas all other compounds were unattractive. A blend of β-caryophyllene and hexanal at a ratio of 2:1, close to the natural ratio of these two compounds from the intact peanut plant, was most attractive to the beetles. The remaining identified compounds, (Z)-β-ocimene, 6-methyl-5-hepten-2-one, nonanal, dihydromyrcenol, linalool, and methyl salicylate had no synergistic effects on H. parallela attraction when tested in combination with the blend of β-caryophyllene and hexanal. These results demonstrated that β-caryophyllene and hexanal in the volatiles from peanut plants have strong attraction to H. parallela. These two compounds have the potential to be used for monitoring H. parallela and its management programs.

scholarly journals Functional evolution of a bark beetle odorant receptor clade detecting monoterpenoids of different ecological origins

2020 ◽  
Author(s):  
Xiao-Qing Hou ◽  
Jothi Kumar Yuvaraj ◽  
Rebecca E. Roberts ◽  
C. Rikard Unelius ◽  
Christer Löfstedt ◽  
...  
Keyword(s):  
Bark Beetle ◽  
Odorant Receptor ◽  
Behavioral Responses ◽  
Ips Typographus ◽  
Odorant Receptors ◽  
Functional Evolution ◽  
Host Trees ◽  
Spruce Bark ◽  
Species Specific ◽  
Insight Into

AbstractInsects detect odors using an array of odorant receptors (ORs), which may expand through gene duplication. How specificities evolve and new functions arise in related ORs within a species remain poorly investigated. We addressed this question by functionally characterizing ORs from the Eurasian spruce bark beetle Ips typographus, in which antennal detection and behavioral responses to pheromones, volatiles from host and non-host trees, and fungal symbionts are well described. In contrast, knowledge of OR function is restricted to two receptors detecting the pheromone compounds (S)-(–)-ipsenol (ItypOR46) and (R)-(–)-ipsdienol (ItypOR49). These receptors belong to a species-specific OR-lineage comprising seven ItypORs. To gain insight into the functional evolution of related ORs, we characterized the five remaining ORs in this clade, using Xenopus oocytes. Two receptors responded primarily to the host tree monoterpenes (+)-3-carene (ItypOR25) and p-cymene (ItypOR27). Two receptors responded to oxygenated monoterpenoids mainly produced by the beetle-associated fungi, with ItypOR23 specific for (+)-trans-(1R,4S)-4-thujanol, and ItypOR29 responding to (+)-isopinocamphone and similar ketones. ItypOR28 responded to the pheromone E-myrcenol from the competitor Ips duplicatus. Overall, the OR responses match well with those of previously characterized olfactory sensory neuron classes except that neurons detecting E-myrcenol have not been identified. Our results showing shared OR-specificity for monoterpenoid compounds is in line with ‘Sensory Drive’ predicting that evolutionarily related ORs are likely to detect structurally similar odorants. However, the variation in functional groups among OR ligands and their diverse ecological origins suggest that neofunctionalization has also taken place during the evolution of this OR-lineage.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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