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| 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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| 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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| 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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| 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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| 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 |
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