scholarly journals Attraction of Adults of Cyclocephala lunulata and Cyclocephala barrerai (Coleoptera: Scarabaeoidea: Melolonthidae) towards Bacteria Volatiles Isolated from Their Genital Chambers

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4430
Author(s):  
Abraham Sanchez-Cruz ◽  
Norma Robledo ◽  
María Rosete-Enríquez ◽  
Angel A. Romero-López
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Dynamic Headspace ◽  
Sex Attractants ◽  
Volatile Organic ◽  
The Relationship ◽  
Sulfur Containing ◽  
Antennal Responses ◽  
Sulfur Containing Compounds

In the study of the chemical communication of adults of the Melolonthidae family, bacteria have been observed in the epithelium of the genital chamber; possibly, bacteria are involved in the production of sex attractants in their hosts. Therefore, it is important to identify the volatile organic compounds from bacteria (VOCsB) released by these microorganisms and study the biological activity stimulated by VOBCs in adults of Melolonthidae. In this study, bacteria were isolated from the genital chamber of Cyclocephala lunulata and Cyclocephala barrerai, from which VOCsB were extracted using static headspace solid-phase microextraction (SHS-SPME) and dynamic headspace Super Q solid-phase extraction (DHS-SPE) and analyzed using gas chromatography-mass spectrometry. The effect of VOCsB on the hosts and conspecifics was evaluated utilizing an olfactometer and electroantennography (EAG). Two species of Enterobacteria were isolated from the genital chamber of each female species, and VOCsB derived from sulfur-containing compounds, alcohols, esters, and fatty acids were identified. An attraction response was observed in olfactometry studies, and antennal responses to VOCsB were confirmed in EAG bioassays. With these results, new perspectives on the relationship between these beetles and their bacteria emerge, in addition to establishing a basis for management programs in the future.

Effect of Fe2+ on Ascorbic Acid - Methionine Pattern is Formed by the Reaction of Aroma Compounds

2013 ◽  
Vol 781-784 ◽  
pp. 591-595
Author(s):  
Di Liu ◽  
Yu Shao ◽  
Xiao Hong Yang
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Degradation Products ◽  
Model Reaction ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Reaction Products ◽  
Competitive Reaction ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

By solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique against acid and methionine bad blood (ASA-Met) model of the reaction products were identified, studied the effect of Fe2+ on the formation of flavor compounds in the model reaction. 27 flavour compounds of furan, pyrazine, thiophene, sulfur and other compounds, were identified, of which, sulfur-containing compounds such as aliphatic cyclic sulfides, sulfide, pyrazine is the main flavor components. Fe2+ was added to the model in the system, on one hand the about adding some sulfur compounds yield, pyrazine compounds significantly increase; on the other hand, Thiophenes significantly reduced compounds or even disappear. This shows that in the model reaction, Fe2+ promotes the thermal degradation of Met, at the same time, suggesting that Fe2+ as oxidant to promote NH3, NH3 and H2S to generate competitive reaction and ASA degradation products formed compounds containing nitrogen, resulting in reduced Thiophenes compounds yield.

Effect of Cu2+ on Ascorbic Acid - Methionine Pattern is Formed by the Reaction of Aroma Compounds

2013 ◽  
Vol 803 ◽  
pp. 103-107
Author(s):  
Fan Peng ◽  
Xiao Hong Yang
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Reaction Products ◽  
Yield Increase ◽  
The One ◽  
Main Components ◽  
Sulfur Containing ◽  
Form Effect ◽  
Sulfur Containing Compounds

Using solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique to acid and methionine bad blood (ASA-Met) analysis of the reaction products, the influence of Cu2+ on the model reaction flavor compounds form effect. 27 flavour compounds thiophene, furan, pyrazine, sulfur and other compounds, were identified, including sulfur compounds, such as aliphatic cyclic sulfides, sulfide, thiophene, pyrazine as main components. Cu2+ was added to the reaction mode, on the one hand, sulfur-containing compounds yield increased significantly; on the other hand, increasing the thiophene, pyrazine compound types, yield increase.

scholarly journals Evaluation of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry for the Characterization of Volatile Organic Compounds from Melon (Cucumis melo L.) Flowers

2018 ◽  
Vol 81 (8) ◽  
pp. 1231-1239 ◽  
Author(s):  
Francisca Aliny Nunes Silva ◽  
Alexander Alves da Silva ◽  
Nayanny de Sousa Fernandes ◽  
Tigressa Helena Soares Rodrigues ◽  
Kirley Marques Canuto ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Organic Compounds ◽  
Cucumis Melo ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Organic ◽  
Cucumis Melo L

scholarly journals Volatile Organic Components from Fresh Non-edible Basidiomycetes Fungi

2009 ◽  
Vol 4 (12) ◽  
pp. 1934578X0900401 ◽  
Author(s):  
Marisa Piovano ◽  
Juan A. Garbarino ◽  
Elizabeth Sánchez ◽  
Manuel E. Young
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Organic Components ◽  
Chromatography Mass Spectrometry ◽  
Volatile Organic

The compounds responsible for the characteristic odor of eight fresh non-edible Basidiomycetes fungi were evaluated. The volatile organic compounds from the fresh samples present in the headspace of a sealed vial were determined by solid-phase microextraction gas chromatography-mass spectrometry, using a PDMS/DVB fiber. A total of twenty-eight components were identified, the most frequent being 1-octen-3-ol and 3-octanone.

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