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Efeito de fatores endógenos na percepção química de Grapholita molesta(Busck) (Lepidoptera: Tortricidae) ao feromônio sexual Neotropical Entomology
Altafini,Deisi L; Sant'Ana,Josué; Redaelli,Luiza R.
The oriental fruit moth, Grapholita molesta (Busck), stands out as one of the most important pest in Rosaceae orchards in Brazil. During feeding, caterpillars bore into shoots, branches and fruits, impairing the commercial production. This work aimed to study the effect of endogenous factors in the chemical perception and in the species chemotactic behavior, seeking to optimize monitoring and the behavioral control of this pest. We evaluated male electroantennographical (EAG) and chemotactical (olfactometry) responses to the synthetic sex pheromone in different ages, virgins or mated and fed or unfed. The EAG responses of males did not differ for all evaluated factors. Nevertheless, the chemotactical behavior of males seems to decrease with age, not...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Electroantennography; Olfactometry; Oriental fruit moth; Behavioral control.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-566X2010000300004
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Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima) ArchiMer
Serot, Thierry; Regost, Christelle; Prost, Carole; Robin, Jean; Arzel, Jacqueline.
Odour-active compounds in muscle of turbot (Psetta maxima) fed experimental diets containing fish oil (FO), soybean oil (SO) or linseed oil (LO) were investigated by a gas chromatography/olfactometry technique. Thirty-one areas associated with odours were detected in muscle extracts. Among the compounds responsible for these odours, 23 were formed by oxidation of unsaturated fatty acids. Independently of diet, (E)-2-penten-1-ol and (E)-3-hexen-1-ol contribute strongly to the odour of turbot. (E,Z)-2,6-Nonadienal, (E)-2-pentenal and (E,E)-1,3-(Z)-5-octatriene seem to contribute strongly to the odour of turbot fed diets containing high levels of n-3 PUFA (FO and LO groups). Hexanal and decanal show a high detection frequency in turbot fed diets containing...
Tipo: Text Palavras-chave: Vegetable oils; Turbot; Olfactometry; Odour active compounds.
Ano: 2001 URL: http://archimer.ifremer.fr/doc/2001/publication-683.pdf
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Effects of Soil andVineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha. Repositório Alice
NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, A. C..
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and...
Tipo: Artigo de periódico Palavras-chave: Canopy management; Volatile and phenolic compounds; Sensorial characteristics; Two-dimensional gas chromatography with mass spectrometric detection; Liquid chromatography; Olfactometry.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117680
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Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources ArchiMer
Serot, Thierry; Regost, Christelle; Arzel, Jacqueline.
The effect of fatty acid composition on odour-active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups of fish fed experimental diets containing either fish oil (170), soybean oil (SO) or linseed oil (LO). Muscle fatty acid composition was shown to be influenced by diet. Thirty-one odorous compounds were detected by gas chromatography/olfactometry (frequency-of-detection method). Most of these compounds were formed by the oxidation of unsaturated fatty acids. Independently of diet, (E)-2-pentenal, (E)-2-pentenol and (E)-2-hexenol contribute strongly to the odour of brown trout. (E,Z)-2,4-Heptadienal was detected with high frequency in fish fed diets containing high levels of n-3 PUFAs (FO and LO...
Tipo: Text Palavras-chave: Vegetable oils; Olfactometry; Odour active compounds; Brown trout.
Ano: 2002 URL: http://archimer.ifremer.fr/doc/2002/publication-722.pdf
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Perfil de compostos voláteis de importância odorífera na pimenta brs avaí (capsicum frutescens l.). Repositório Alice
MESQUITA, V. de SOUSA.
As pimentas Capsicum são largamente utilizadas na culinária devido a suas características sensoriais. Dessa forma, apresentam expressiva importância socioeconômica, movimentando o agonegócio mundial. Por possuirem uma grande variabilidade genética, as pimentas Capsicum têm despertado o interesse da pesquisa científica no que concerne desenvolver novas cultivares com características agronômicas, sensoriais e industriais superiores, permitindo a competitividade no mercado. Nesse contexto, o objetivo deste trabalho foi caracterizar o perfil de voláteis da pimenta BRS Avaí (Capsicum frutescens L), identificando os compostos mais importantes para a formação de seu aroma característico. Os componentes voláteis dessa pimenta foram extraídos a partir do headspace...
Tipo: Teses Palavras-chave: Cromatografia; Aroma; Chromatography; Olfactometry.
Ano: 2016 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1101759
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Preference of Quinoa Moth: Eurysacca Melanocampta Meyrick (Lepidoptera: Gelechiidae) for Two Varieties of Quinoa (Chenopodium quinoa Willd.) in Olfactometry Assays Chilean J. Agric. Res.
Costa,Juan  F; Cosio,Walter  ; Cardenas,Maritza  ; Yábar,Erick  ; Gianoli,Ernesto  .
Insects are attracted to plants by visual and olfactory cues. The quinoa moth, Eurysacca melanocampta Meyrick (Lepidoptera: Gelechiidae), is the main insect pest of the quinoa crop, Chenopodium quinoa Willd. (Chenopodiales: Chenopodiaceae), in the southern Peruvian Andes, causing grain yield losses. The aim of this study was to investigate the behavioural response of adult quinoa moths to olfactory stimuli. Specifically, the objectives of this study were: 1) to determine the capacity of E. melanocampta adults of searching for quinoa plants using plant olfactory cues; 2) to determine the preference of E. melanocampta females for the odours derived from two varieties of quinoa: Amarilla de Marangani and Blanca de Junín; and 3) to assess the attraction of...
Tipo: Journal article Palavras-chave: Attraction; Chenopodiaceae; Gelechiidae; Searching; Olfactometry; Quinoa.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000100009
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Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques ArchiMer
Varlet, Vincent; Serot, Thierry; Cardinal, Mireille; Courcoux, Philippe; Cornet, Josiane; Knockaert, Camille; Prost, Carole.
Salmon fillets were smoked by four different smoke generation processes: smouldering, thermostated plates, friction and liquid smoke. The effects of three times of smoke exposure (1, 2 or 3 hours) and two smokehouse temperatures (22°C and 32°C) on smoked salmon flavour were evaluated. Smoked salmon fillets were submitted to sensory analysis and the concentration of odorant volatile compounds were investigated from aromatic extracts of smoked salmon by gas chromatography coupled to mass spectrometry and olfactometry (GC-MS/O). Analyses of variance (ANOVA) were performed on the sensory and analytical data in order to study the effects of smoking parameters. Secondly, Partial Least Squares regression analysis have allowed to relate the sensory attributes of...
Tipo: Text Palavras-chave: Flash table; Partial Least Squares; Olfactometry; Sensory analysis; Smoked salmon.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/acte-3982.pdf
Registros recuperados: 7
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