scholarly journals Semiochemical-Based Attractant for the Ambrosia Pinhole Borer Euplatypus parallelus

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 266
Author(s):  
Hugo L. Rainho ◽  
Weliton D. Silva ◽  
José Maurício S. Bento
Keyword(s):  
Volatile Compounds ◽  
Natural Enemies ◽  
Synergistic Interaction ◽  
Hexyl Acetate ◽  
Headspace Volatile ◽  
Male Specific ◽  
Synthetic Blend

A semiochemical-based attractant for Euplatypus parallelus was identified and field-tested. Analyses of headspace volatile extracts of conspecific males revealed the presence of 1-hexanol along with lesser amounts of 3-methyl-1-butanol, hexyl acetate, 1-octanol and trans-geraniol, which were not found in equivalent extracts from females. Emission of 1-hexanol coincided with the emergence of adults of both sexes during afternoon hours. A synthetic blend of these compounds, with and without ethanol, was tested in the field. The blend alone attracted a small number of females and no males. Ethanol alone attracted a small number of females (not significantly different from the blend alone) but significantly more males than the blend alone. More females were caught with the blend combined with ethanol than the combined catch of either attractant alone, suggesting a synergistic interaction. Attraction of males appeared to be a response to ethanol alone. During the trials, two potential natural enemies of E. parallelus were caught, indicating that they might be eavesdropping on the semiochemical channels of their prey. Traps containing the male-specific volatile compounds combined with ethanol could be applied as an effective attractant for detection and monitoring of E. parallelus as well as for recruitment of its natural enemies.

scholarly journals Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

2020 ◽  
Vol 10 (24) ◽  
pp. 8928
Author(s):  
Irena Budić-Leto ◽  
Iva Humar ◽  
Jasenka Gajdoš Kljusurić ◽  
Goran Zdunić ◽  
Emil Zlatić
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Alternative Methods ◽  
Hexyl Acetate ◽  
Ethyl Hexanoate ◽  
Sun Drying ◽  
Dried Grapes ◽  
Precise Knowledge ◽  
Linalool Oxide ◽  
In Cis

Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.

Determination of Partition Coefficients and Quantitation of Headspace Volatile Compounds

1995 ◽  
Vol 67 (18) ◽  
pp. 3300-3304 ◽  
Author(s):  
Alain. Chaintreau ◽  
Andrea. Grade ◽  
Rafael. Munoz-Box
Keyword(s):  
Volatile Compounds ◽  
Partition Coefficients ◽  
Headspace Volatile

scholarly journals Headspace Volatile Compounds of Krill Reaction Flavor and Its Application to Teriyaki Sauce

2013 ◽  
Vol 19 (3) ◽  
pp. 105-115
Author(s):  
김경묘 ◽  
Lee Yang Bong ◽  
Seon Bong Kim ◽  
Chun Byung Soo ◽  
Hyun-Joo Park ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Headspace Volatile

scholarly journals Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 5
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Krzysztof Tambor ◽  
Elvyra Jariené
Keyword(s):  
Heat Treatment ◽  
Volatile Compounds ◽  
Sensory Profile ◽  
Pronounced Change ◽  
Headspace Volatile ◽  
Different Temperatures ◽  
Sous Vide ◽  
Cie Lab ◽  
Area Percentage

Herbs, including basil, are used to enhance the flavor of food products around the world. Its potential is influenced by the quality of fresh herbs and processing practices, wherein conditions of heat treatment play an important role. The aim of the research was to determine the effect of sous-vide heat treatment on the volatile compounds profile, sensory quality, and color of basil infusions. The material used for research was aqueous basil infusion prepared conventionally at 100 °C, and using the sous-vide method (65, 75, and 85 °C). The composition of volatile compounds was identified by GC/MS analysis, the sensory profile was assessed using a group of trained panelists, while the color was instrumentally assessed in the CIE Lab system. No significant differences were found in the intensity of the taste and aroma of basil infusions at different temperatures. Seventy headspace volatile compounds were identified in the analyzed samples, ten of which exceeded 2% of relative area percentage. The most abundant compounds were eucalyptol (27.1%), trans-ocimene (11.0%), β-linalool (9.2%), and β-myrcene (6.7%). Most of the identified compounds belonged to the terpenes and alcohols groups. Our findings show that the conventional herbal infusion was more like a sous-vide infusion prepared at the lowest temperature SV65, while SV75 and SV85 were similar to each other but different from the conventional. However, a smaller number of volatile compounds in the samples heated at higher temperatures of sous-vide were identified. The sous-vide samples showed a higher content of alkanes. The sous-vide method (p ≤ 0.05) resulted in darker, less green, and less yellow basil leaves than fresh and traditionally steeped ones. Long heat treatment under vacuum at higher temperatures causes a pronounced change in the aroma composition.

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