Behavioral responses of drosophila suzukii (diptera: drosophilidae) to olfactory and visual cues

2019 ◽  
Author(s):  
◽  
L. Grant Bolton
Keyword(s):  
Visual Cues ◽  
Isoamyl Acetate ◽  
Drosophila Suzukii ◽  
High Concentration ◽  
University Of Missouri ◽  
Ethyl Hexanoate ◽  
Leaf Volatiles ◽  
Olfactory Stimuli ◽  
Methyl Butyrate ◽  
Species Specific

[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Selected fruit and leaf volatiles were assessed to determine their attractiveness to Drosophila suzukii Matsumura (Diptera: Drosophilidae). Two- and four-choice assays were conducted in laboratory cages to observe responses of D. suzukii to several doses of compounds individually and in combination. The addition of [beta]-cyclocitral to ethyl hexanoate resulted in a synergistic response from D. suzukii. Additionally, a simple, high concentration blend of isoamyl acetate + [beta]-cyclocitral + methyl butyrate (in equal proportions) is attractive to both sexes of D. suzukii, not attractive to the non-target species Drosophila melanogaster, and is more attractive to females than blueberry fruit. Moreover, methyl isovalerate, methyl butyrate, and ethyl acetate in various combinations with isoamyl acetate + [beta]-cyclocitral were attractive to D. suzukii and not attractive to D. melanogaster. These compounds should be further investigated to determine optimal ratios and blends to develop a more species-specific lure for D. suzukii. Additional behavior assays investigated interactions between visual and olfactory stimuli. Color cues added to blueberry odors resulted in synergistic interactions for red, black, yellow, green and purple. Yeast had an interaction with red and �_-cyclocitral had an interaction with yellow. Overall, the odor source influences the behavioral response towards color.

scholarly journals Olfactory Cues From Host- and Non-host Plant Odor Influence the Behavioral Responses of Adult Drosophila suzukii (Diptera: Drosophilidae) to Visual Cues

2021 ◽  
Author(s):  
L Grant Bolton ◽  
Jaime C Piñero ◽  
Bruce A Barrett
Keyword(s):  
Visual Cues ◽  
Olfactory Cues ◽  
Drosophila Suzukii ◽  
Odor Quality ◽  
Relative Contribution ◽  
Host Seeking ◽  
Seeking Behavior ◽  
Trapping Methods ◽  
Olfactory Stimuli ◽  
Host Plant Odor

Abstract While trapping methods for Drosophila suzukii Matsumura (Diptera: Drosophilidae) have typically relied on fermentation volatiles alone or in association with a visual stimulus, the relative contribution of visual and olfactory stimuli to the food- and host-seeking behavior of D. suzukii is poorly understood. This study quantified the type of response exhibited by male and female D. suzukii to color and the effects that volatiles (fermentation, fresh fruit, and leaf) exert on the outcome. Seven-, four- and two-choice assays were used to quantify interactions between visual and olfactory cues. When no volatiles were present in a seven-choice assay, D. suzukii preferred red, black, and green pigments. Black and red were preferred when yeast odors were present, and black alone was the most attractive color when blueberry odor was present. A strawberry leaf terpenoid, β-cyclocitral, seemed to have overridden the flies’ response to color. In four-choice assays, blueberry odor was more likely to interact synergistically with color than yeast or β-cyclocitral. This study demonstrates that D. suzukii modulates the response to multimodal sensory modalities (vision and olfaction) depending, to some extent, on the type of olfactory stimuli. Our findings also provide insight into the relative importance of vision as a function of odor quality in this invasive species.

scholarly journals Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1496
Author(s):  
Lorenzo Guerrini ◽  
Piernicola Masella ◽  
Giulia Angeloni ◽  
Andrea Sacconi ◽  
Luca Calamai ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Wine Aroma ◽  
Ethyl Hexanoate ◽  
Aroma Profile ◽  
Carbon Dioxide Pressure ◽  
Berry Skins ◽  
Significant Chemical ◽  
Sensory Tests

The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure conditions were found to be significantly different from the control samples produced at atmospheric pressure in relation to several chemical compounds. Concentrations of many esters (i.e., isoamyl acetate, ethyl acetate, ethyl hexanoate, hexyl acetate, ethyl dodecanoate, and ethyl tetradecanoate), and acids (i.e., hexanoic acid, octanoic acid, and decanoic acid) increased, while concentrations of two acids (i.e., isobutyric and isovaleric acid) decreased. These differences, notably the higher concentration of esters, are usually associated with a more intense fruity attribute. Triangular sensory tests revealed that the significant chemical differences were also perceivable; hence, introducing a slight pressure increase during the alcoholic fermentation could be a useful tool in managing the aroma profile of wine.

scholarly journals Chemical composition and sensory evaluation of wines produced with different Moscato varieties

2019 ◽  
Vol 12 ◽  
pp. 02033 ◽  
Author(s):  
Â.R. Marcon ◽  
L.V. Schwarz ◽  
S.V. Dutra ◽  
A.P.L. Delamare ◽  
F. Gottardi ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Acetate ◽  
Sensory Analysis ◽  
Isoamyl Acetate ◽  
The Other ◽  
Geographical Indication ◽  
Ethyl Hexanoate ◽  
Ethyl Decanoate ◽  
South Brazil

Moscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity.

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

scholarly journals Female adult puncture-induced plant volatiles promote mating success of the pea leafminer via enhancing vibrational signals

2019 ◽  
Vol 374 (1767) ◽  
pp. 20180318 ◽  
Author(s):  
Jin Ge ◽  
Na Li ◽  
Junnan Yang ◽  
Jianing Wei ◽  
Le Kang
Keyword(s):  
Mating Success ◽  
Plant Volatiles ◽  
Sexual Communication ◽  
Green Leaf Volatiles ◽  
Mate Location ◽  
Leaf Volatiles ◽  
Induced Plant Volatiles ◽  
Vibrational Signals ◽  
Behavioural Tests ◽  
Species Specific

Herbivore-induced plant volatiles (HIPVs) synergize with the sex pheromones of herbivorous insects to facilitate mate location. However, the synergism of HIPVs and acoustic signals for sexual communication remains unknown. Here, we investigated the synergy between HIPVs and vibrational duets for sexual communication and mating in the pea leafminer ( Liriomyza huidobrensis ). Our results indicated that adult leafminers do not produce species-specific pheromone, and female-puncture-induced plant volatiles facilitate the attraction of both sexes to host plant leaves and sexual encounters. Insect-derived cues do not participate in mate locations. Both sexes do not produce qualitatively different cuticular hydrocarbons (CHCs), and CHCs from females cannot elicit the antennal and behavioural responses of males. By contrast, induced green leaf volatiles, terpenoids and oximes elicit dramatic antennal responses in both sexes. Electrophysiological and behavioural tests consistently showed that the volatiles (Z)-3-hexenol and (Z)-3-hexenyl-acetate elicited the most intense gas chromatographic-electroantennographic responses, and attracted males and females. Remarkably, these volatiles significantly promoted the occurrence of vibrational duets between the sexes, thereby increasing the mating success of leafminers. Therefore, the synergism of HIPVs and vibrational signals largely promoted the mating success of leafminers, suggesting an alternative control strategy through precision trapping for non-pheromone-producing insects. This article is part of the theme issue ‘Biotic signalling sheds light on smart pest management’.

Coyote responses to visual and olfactory stimuli related to familiarity with an area

1996 ◽  
Vol 74 (12) ◽  
pp. 2248-2253 ◽  
Author(s):  
Lamar A. Windberg
Keyword(s):  
Fatty Acid ◽  
Visual Cues ◽  
Canis Latrans ◽  
Visual Stimuli ◽  
Sensory Cues ◽  
Black And White ◽  
Olfactory Stimuli ◽  
Neophobic Response

Individual coyotes (Canis latrans) are infrequently captured within their familiar areas of activity. Current hypotheses are that the differential capture vulnerability may involve neophobia or inattentiveness. To assess the effect of familiarity, I measured coyote responsiveness to sensory cues encountered in familiar and novel settings. Seventy-four captive coyotes were presented with visual and olfactory stimuli in familiar and unfamiliar 1-ha enclosures. The visual stimuli were black or white wooden cubes of three sizes (4, 8, and 16 cm per side). The olfactory stimuli were fatty acid scent, W-U lure (trimethylammonium decanoate plus sulfide additives), and coyote urine and liquefied feces. Overall, coyotes were more responsive to stimuli during exploration in unfamiliar than in familiar enclosures. None of 38 coyotes that responded were neophobic toward the olfactory stimuli. The frequency of coyote response, and the resulting degrees of neophobia, did not differ between the black and white visual stimuli. Regardless of context, the largest visual stimuli were recognized at the greatest distance and evoked the strongest neophobic response. A greater proportion of coyotes were neophobic toward the small and medium-sized stimuli in familiar than in unfamiliar enclosures. This study demonstrated that when encountered in familiar environments, visual cues are more likely to elicit neophobic responses by coyotes than are olfactory stimuli.

scholarly journals Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation

2021 ◽  
Vol 5 ◽  
Author(s):  
Claudia Patricia Larralde-Corona ◽  
Francisco Javier De la Torre-González ◽  
Pedro Alberto Vázquez-Landaverde ◽  
Dittmar Hahn ◽  
José Alberto Narváez-Zapata
Keyword(s):  
Synthetic Medium ◽  
Isoamyl Acetate ◽  
High Survival ◽  
Rational Selection ◽  
Primary Metabolite ◽  
Ethyl Hexanoate ◽  
High Productivity ◽  
Mixed Inoculum ◽  
High Production ◽  
Selection Of

Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 different yeast species. These strains were first characterized in a semi synthetic medium (labeled as M2, having 90 g/L fructose and 10 g/L glucose of initial hexoses) at 48 h of culture, observing a differential pattern in the consumption of sugars and productivity. Selected Saccharomyces strains left around 10 g/L of fructose and showed higher fermentation performance. However, some non-Saccharomyces strains, specifically from Torulospora (Td), Kluyveromyces (Km), and Zygosaccharomyces (Zb) genera, consumed almost all the sugar (i.e., Km1Y9 with <5 g/L) and had a high productivity of ethanol. In general, all Saccharomyces strains presented a high production of ethyl-butyrate, ethyl-decanoate, and ethyl-hexanoate with peaks of 10, 38, and 3 μg/L, respectively. In addition, some Kluyveromyces and Torulospora strains showed a high production of phenyl ethyl acetate (i.e., Km1D5 with up to 1400 μg/L); isoamyl acetate (i.e., Km1D5 and Td1AN2 with more than 300 μg/L), and hexyl acetate (i.e., Td1AN2 with 0.3 μg/L). Representative strains of the most productive genera (Saccharomyces, Torulospora, and Kluyveromyces) were selected to evaluate their fermentative performance and survival in a mixed culture on a medium based on Agave tequilana must, and their population kinetics was characterized using specific fluorescent in situ hybridization (FISH) probes in a qualitative and semi-quantitative analysis during fermentation. We observed that the mixture ratios of 0.1:1:1 or 1:1:1 (Saccharomyces:Kluyveromyces:Torulospora), maintained good fermentation productivities, with alcohol yields above 0.45 g/g, and allowed a high survival rate of the non-Saccharomyces strains during the fermentation process. Finally, mixed inoculum fermentations on A. tequilana must medium, including different Saccharomyces strains and the finally selected Torulospora and Kluyveromyces strains, showed the best production parameters in terms of ethanol, carbon dioxide, glycerol, and acetic acid values, as well as improved volatile metabolite profiles as compared to the pure cultures. All these data were used to propose a methodology of selection of strains to be used as a pure or mixed starter for tequila and mezcal fermentations, with high primary metabolite productivity and desired aromatic profile.

scholarly journals Visual-based male mate preference for conspecific females in mutually ornamented fish: possible importance of species recognition hypothesis

2019 ◽  
Author(s):  
Keisuke Atsumi ◽  
Osamu Kishida ◽  
Itsuro Koizumi
Keyword(s):  
Visual Cues ◽  
Species Recognition ◽  
Social Selection ◽  
Interspecies Interactions ◽  
Tribolodon Hakonensis ◽  
Male Preference ◽  
Female Ornamentation ◽  
Male Mate ◽  
Species Specific ◽  
And Behavior

Because sexual selection typically acts on males, evolution of conspicuous ornamentation in females has been understudied. Genetic correlation between sexes and sexual or social selection on females have been proposed to explain female ornamentation, but they cannot fully explain observed patterns in nature such as female ornamentation in non-territorial, promiscuous species. The species recognition hypothesis, which postulates that ornamentation is adaptive because it prevents maladaptive hybridization, might plausibly explain female ornamentation. We examined the possibility of this hypothesis in two sympatric, non-territorial, promiscuous fish species. Both sexes of Tribolodon hakonensis and T. sachalinensis display species-specific conspicuous coloration in the breeding season. We conducted visual-based mate choice experiments using T. hakonensis males and compared their association times between conspecific and heterospecific females. Males spent more time near conspecifics, indicating that T. hakonensis males used visual cues to recognize conspecifics. Because the females presented to the males did not differ in body size, shape and behavior between the two species, the male preference for conspecifics was probably based on the females' nuptial coloration. These results suggest that female ornamentation may evolve or be maintained by not only sexual or social selection within a species but also interspecies interactions (e.g. hybridization).

Sign in / Sign up

Export Citation Format

Share Document