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Journal articles on the topic 'Floral Odor'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 January 2023

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1

Arnold, Sarah E. J., Samantha J. Forbes, David R. Hall, et al. "Floral Odors and the Interaction between Pollinating Ceratopogonid Midges and Cacao." Journal of Chemical Ecology 45, no. 10 (2019): 869–78. http://dx.doi.org/10.1007/s10886-019-01118-9.

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AbstractMost plant species depend upon insect pollination services, including many cash and subsistence crops. Plants compete to attract those insects using visual cues and floral odor which pollinators associate with a reward. The cacao tree, Theobroma cacao, has a highly specialized floral morphology permitting pollination primarily by Ceratopogonid midges. However, these insects do not depend upon cacao flowers for their life cycle, and can use other sugar sources. To understand how floral cues mediate pollination in cacao we developed a method for rearing Ceratopogonidae through several co

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Hu, Wenwen, Gege Wang, Shunxian Lin, et al. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method." Foods 11, no. 15 (2022): 2204. http://dx.doi.org/10.3390/foods11152204.

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Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were comparatively analyzed based on the OAV-splitting method. The results showed that OAV were green tea (492.02), red tea (471.88), oolong tea (302.74), white tea (68.10), and dark tea (55.98). The odor index I(o) indicated that green tea was strong-fla

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Manesse, Cédric, Arnaud Fournel, Moustafa Bensafi, and Camille Ferdenzi. "Visual Priming Influences Olfactomotor Response and Perceptual Experience of Smells." Chemical Senses 45, no. 3 (2020): 211–18. http://dx.doi.org/10.1093/chemse/bjaa008.

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Abstract Whereas contextual influences in the visual and auditory domains have been largely documented, little is known about how chemical senses might be affected by our multisensory environment. In the present study, we aimed to better understand how a visual context can affect the perception of a rather pleasant (floral) and a rather unpleasant (damp) odor. To this end, 19 healthy participants performed a series of tasks including odor detection followed by perceptual evaluations of odor intensity, pleasantness, flowery, and damp characters of both odors presented at 2 different concentrati

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Bo, Weichen, Yuandong Yu, Ran He, et al. "Insight into the Structure–Odor Relationship of Molecules: A Computational Study Based on Deep Learning." Foods 11, no. 14 (2022): 2033. http://dx.doi.org/10.3390/foods11142033.

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Molecules with pleasant odors, unacceptable odors, and even serious toxicity are closely related to human social life. It is impractical to identify the odors of molecules in large quantities (particularly hazardous odors) using experimental methods. Computer-aided methods have currently attracted increasing attention for the prediction of molecular odors. Here, through models based on multilayer perceptron (MLP) and physicochemical descriptors (MLP-Des), MLP and molecular fingerprint, and convolutional neural network (CNN), we conduct the two-class prediction of odor/no odor, fruity/no odor,

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BUCHBAUER, G., H. KALCHHAUSER, P. WOLSCHANN, M. YAHIAOUI, and D. ZAKARYA. "ChemInform Abstract: Odor Shift from Bitter Almond. Odor to Cinnamic-Floral Notes." ChemInform 26, no. 13 (2010): no. http://dx.doi.org/10.1002/chin.199513299.

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Guo, Xiangyang, and Pu Wang. "Aroma Characteristics of Lavender Extract and Essential Oil from Lavandula angustifolia Mill." Molecules 25, no. 23 (2020): 5541. http://dx.doi.org/10.3390/molecules25235541.

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Lavender and its products have excellent flavor properties. However, most studies focus on the aroma profiles of lavender essential oil (LEO). The volatiles in lavender extracts (LEs), either in volatile compositions or their odor characteristics, have rarely been reported. In this study, the odor characteristics of LEs and LEO were comprehensively investigated by gas chromatography-mass spectrometry (GC-MS), coupled with sensory evaluation and principal chemical analysis (PCA). In addition, the extraction conditions of lavender extracts from inflorescences of Lavandula angustifolia Mill. were

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7

Cui, Jing, Shibao Hu, Yan Liu, Bogao Huang, Yanqing Wei, and Jin Cheng. "Constituent Compounds of Floral Odor in Panisea cavaleriei." Chemistry of Natural Compounds 53, no. 6 (2017): 1182–83. http://dx.doi.org/10.1007/s10600-017-2233-7.

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8

Dietrich, A. M., R. C. Hoehn, L. C. Dufresne, L. W. Buffin, D. M. C. Rashash, and B. C. Parker. "Oxidation of odorous and nonodorous algal metabolites by permanganate, chlorine, and chlorine dioxide." Water Science and Technology 31, no. 11 (1995): 223–28. http://dx.doi.org/10.2166/wst.1995.0439.

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The six algal metabolites, at concentrations of 20-225 μg/l, were oxidized with potassium permanganate, chlorine, or chlorine dioxide at doses of 0.25-3 mg/l. Flavor profile analysis (FPA) was used to determine the odors of the solutions before and after oxidation. Linoleic and palmitic acids, which are odorless compounds, were oxidized to odorous products by all three oxidants. The odor intensity of β-cyclocitral (grape, sweet tobacco) and phenethyl alcohol (rose, floral) was only slightly decreased by any of the oxidants. Oxidation by permanganate or chlorine either eliminated or greatly red

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Fallon, Nicholas, Timo Giesbrecht, Anna Thomas, and Andrej Stancak. "A Behavioral and Electrophysiological Investigation of Effects of Visual Congruence on Olfactory Sensitivity During Habituation to Prolonged Odors." Chemical Senses 45, no. 9 (2020): 845–54. http://dx.doi.org/10.1093/chemse/bjaa065.

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Abstract Congruent visual cues augment sensitivity to brief olfactory presentations and habituation of odor perception is modulated by central-cognitive processing including context. However, it is not known whether habituation to odors could interact with cross-modal congruent stimuli. The present research investigated the effect of visual congruence on odor detection sensitivity during continuous odor exposures. We utilized a multimethod approach, including subjective behavioral responses and reaction times (RTs; study 1) and electroencephalography (EEG, study 2). Study 1: 25 participants re

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McClintock, Timothy S., Qiang Wang, Tomoko Sengoku, William B. Titlow, and Patrick Breheny. "Mixture and Concentration Effects on Odorant Receptor Response Patterns In Vivo." Chemical Senses 45, no. 6 (2020): 429–38. http://dx.doi.org/10.1093/chemse/bjaa032.

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Abstract Natural odors are mixtures of volatile chemicals (odorants). Odors are encoded as responses of distinct subsets of the hundreds of odorant receptors and trace amine-associated receptors expressed monogenically by olfactory sensory neurons. This is an elegantly simple mechanism for differentially encoding odors but it is susceptible to complex dose–response relationships and interactions between odorants at receptors, which may help explain olfactory phenomena, such as mixture suppression, synthetic versus elemental odor processing, and poorly predictable perceptual outcomes of new odo

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Gaskett, Anne C., Elena Conti, and Florian P. Schiestl. "Floral Odor Variation in Two Heterostylous Species of Primula." Journal of Chemical Ecology 31, no. 5 (2005): 1223–28. http://dx.doi.org/10.1007/s10886-005-5351-9.

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12

Dormont, Laurent, Nina Joffard, and Bertrand Schatz. "Intraspecific Variation in Floral Color and Odor in Orchids." International Journal of Plant Sciences 180, no. 9 (2019): 1036–58. http://dx.doi.org/10.1086/705589.

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13

Cook, Brynn, Alexander Haverkamp, Bill S. Hansson, T’ai Roulston, Manuel Lerdau, and Markus Knaden. "Pollination in the Anthropocene: a Moth Can Learn Ozone-Altered Floral Blends." Journal of Chemical Ecology 46, no. 10 (2020): 987–96. http://dx.doi.org/10.1007/s10886-020-01211-4.

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Abstract Insect pollination is essential to many unmanaged and agricultural systems and as such is a key element in food production. However, floral scents that pollinating insects rely on to locate host plants may be altered by atmospheric oxidants, such as ozone, potentially making these cues less attractive or unrecognizable to foraging insects and decreasing pollinator efficacy. We demonstrate that levels of tropospheric ozone commonly found in many rural areas are sufficient to disrupt the innate attraction of the tobacco hawkmoth Manduca sexta to the odor of one of its preferred flowers,

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Moré, Marcela, Florencia Soteras, Ana C. Ibañez, Stefan Dötterl, Andrea A. Cocucci, and Robert A. Raguso. "Floral Scent Evolution in the Genus Jaborosa (Solanaceae): Influence of Ecological and Environmental Factors." Plants 10, no. 8 (2021): 1512. http://dx.doi.org/10.3390/plants10081512.

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Floral scent is a key communication channel between plants and pollinators. However, the contributions of environment and phylogeny to floral scent composition remain poorly understood. In this study, we characterized interspecific variation of floral scent composition in the genus Jaborosa Juss. (Solanaceae) and, using an ecological niche modelling approach (ENM), we assessed the environmental variables that exerted the strongest influence on floral scent variation, taking into account pollination mode and phylogenetic relationships. Our results indicate that two major evolutionary themes hav

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15

Liu, Wenjing, Yuanyuan Zhang, Ruijuan Ma, and Mingliang Yu. "Comparison of Aroma Trait of the White-Fleshed Peach ‘Hu Jing Mi Lu’ and the Yellow-Fleshed Peach ‘Jin Yuan’ Based on Odor Activity Value and Odor Characteristics." Horticulturae 8, no. 3 (2022): 245. http://dx.doi.org/10.3390/horticulturae8030245.

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Peach flesh colors and aromas impact greatly on consumer behaviors and these two traits are closely associated in white- and yellow-fleshed peaches. However, current understanding of their aromas is rather limited and confined to the concentration differences of some volatiles. Therefore, this study aims to compare the overall aromas of the white-fleshed peach ‘Hu Jing Mi Lu’ (HJML) and yellow-fleshed peach ‘Jin Yuan’ (JY), two fresh cultivars with intense aromas and industrial influence by applications such as HS-SPME/GC-MS analysis, odor activity value evaluations, and odor note analysis. Th

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Arenas, Andrés, Vanesa M. Fernández, and Walter M. Farina. "Floral odor learning within the hive affects honeybees’ foraging decisions." Naturwissenschaften 94, no. 3 (2006): 218–22. http://dx.doi.org/10.1007/s00114-006-0176-0.

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17

Froissard, Didier, Sylvie Rapior, Jean-Marie Bessière, Alain Fruchier, Bruno Buatois, and Françoise Fons. "Volatile Organic Compounds of six French Dryopteris Species: Natural Odorous and Bioactive Resources." Natural Product Communications 9, no. 1 (2014): 1934578X1400900. http://dx.doi.org/10.1177/1934578x1400900138.

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Aerial parts of six Dryopteris species collected in France were investigated for volatile organic compounds (VOC) for the first time. Fifty-three biosynthesized VOC from the shikimic, lipidic and terpenic pathways were identified using gas chromatography/mass spectrometry. Many bioactive polyketide compounds as filicinic derivatives (from 8.5 to 23.5%) and phloroglucinol derivatives (from 8.2 to 53.8%) with various pharmacological activities were detected in high amount from five analysed Dryopteris species, in particular D. oreades and D. borreri, i.e., propionylfilicinic acid (> 10% in D.

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Verçoza, Fábio Castro. "Polinização de Vellozia candida Mikan (Velloziaceae) nos Afloramentos Rochosos do Costão de Itacoatiara, Niterói, RJ: Um Caso de Melitofilia em Inselbergue do Brasil." EntomoBrasilis 5, no. 1 (2012): 29–32. http://dx.doi.org/10.12741/ebrasilis.v5i1.164.

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Este trabalho apresenta dados sobre a fenologia reprodutiva, a biologia floral e a ecologia da polinização de Vellozia candida Mikan (Velloziaceae) nos afloramentos rochosos do Costão de Itacoatiara, Niterói, RJ. Uma população de dez indivíduos da espécie foi estudada nessa localidade no período de junho de 2006 a dezembro de 2008. Foram realizadas observações sobre período de floração, morfologia, cor e odor das flores, ocorrência e comportamento dos visitantes florais. A floração de V. candida ocorreu de setembro a dezembro nos dois anos consecutivos do estudo. As flores são brancas, nectarí

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19

Zea, L., L. Moyano, M. J. Ruiz, and M. Medina. "Chromatography-Olfactometry Study of the Aroma of Fino Sherry Wines." International Journal of Analytical Chemistry 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/626298.

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The aroma of Fino sherry wines produced by industrial biological aging for 0, 1.5, 2.5, 4.5, and 6 years in the Montilla-Moriles region (southern Spain) was studied by gas chromatography-olfactometry. The aroma sensations detected by 3 trained sniffers were classified according to their odor descriptors into 8 odorant series (fruity, empyreumatic, chemical, fatty, balsamic, vegetable, floral, and spicy), describing the aroma profile of the studied wines. The results showed 47 detected odors in the unaged wines, 50 in the 1.5-years-old wines and 59, 61 and 69 in the wines aged 2.5, 4.5, and 6 y

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Jardim, Mario Augusto Gonçalves, and Cléo Gomes da Mota. "Biologia floral de Virola surinamensis (Rol.) Warb. (Myristicaceae)." Revista Árvore 31, no. 6 (2007): 1155–62. http://dx.doi.org/10.1590/s0100-67622007000600020.

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Neste artigo são apresentadas informações sobre a biologia floral de Virola surinamensis (Rol.) Warb. (Myristicaceae), espécie florestal dióica de relevante importância econômica na região amazônica. O estudo foi realizado em uma área de várzea próximo à bacia do igarapé Murutucum, lado direito do rio Guamá, localizada no Campus da Faculdade de Ciências Agrárias do Pará, na cidade de Belém, Estado do Pará, no período de janeiro a dezembro de 2001. Avaliou-se a biologia floral desde o aparecimento dos botões florais até a senescência das flores estaminadas, bem como a formação de frutos nas flo

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Andersen, John F. "The composition of the floral odor of Cucurbita maxima Duchesne (Cucurbitaceae)." Journal of Agricultural and Food Chemistry 35, no. 1 (1987): 60–62. http://dx.doi.org/10.1021/jf00073a014.

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22

Bruinsma, Maaike, Dani Lucas-Barbosa, Cindy J. M. ten Broeke, et al. "Folivory Affects Composition of Nectar, Floral Odor and Modifies Pollinator Behavior." Journal of Chemical Ecology 40, no. 1 (2013): 39–49. http://dx.doi.org/10.1007/s10886-013-0369-x.

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23

To Quynh, Cung Thi. "STUDY ON THE AROMA MODEL OF VIETNAMESE CORIANDER LEAVES (Polygonum odoratum)." Vietnam Journal of Science and Technology 54, no. 4A (2018): 73. http://dx.doi.org/10.15625/2525-2518/54/4a/11980.

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The volatiles present in fresh Vietnamese coriander (Polygonum odoratum) were isolated by solvent extraction and analyzed by GC analyses, aroma extract dilution analysis and omission test. The fresh herb was characterized as green, citrusy, pungent, and floral odors. The saturated aldehydes C10,C11, C12, hexanal and decanol were most likely the principal contributors to Vietnamese coriander's characteristic aroma. The aroma reconstitution was finally examined by sensory evaluation methods based on the 5 key odorants mentioned above. The results of the omission experiments confirmed that dodeca

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Guollo, Karina, Américo Wagner Junior, Carlos Kosera Neto, and Juliana Cristina Radaelli. "Floral and reproductive biology and pollinators of Campomanesia guazumifolia (Cambess.) O. Berg., neglected species." Acta Scientiarum. Biological Sciences 43 (April 20, 2021): e55816. http://dx.doi.org/10.4025/actascibiolsci.v43i1.55816.

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Studies on the Myrtaceae family are mainly distributed in floristic surveys, reproductive studies of plant communities or related to family taxonomy. Based on this, the objective of the present study was to elucidate aspects of floral and reproductive biology and, of floral visitors from Campomanesia guazumifolia (Cambess.) O. Berg., a neglected species. Information was obtained on floral morphology and morphometry, anthesis, nectary, and structures attractive to pollinators, characterization of pollinators, receptiveness of stigma and maturing of the androecium components, and characterizatio

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Sullivan, Regina M., Suzanne Taborsky-Barba, Raffael Mendoza, et al. "Olfactory Classical Conditioning in Neonates." Pediatrics 87, no. 4 (1991): 511–18. http://dx.doi.org/10.1542/peds.87.4.511.

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One-day-old, awake infants underwent an olfactory classical conditioning procedure to assess associative learning within the olfactory system of newborns. Experimental infants received ten 30-second pairings of a novel olfactory conditioned stimulus (a citrus odor of neutral value) and tactile stimulation provided by stroking as the reinforcing unconditioned stimulus (a stimulus with positive properties). Control babies received only the odor, only the stroking, or the stroking followed by the odor presentation. The next day, all infants, in either the awake or sleep state, were given five 30-

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Nanou, Evangelia, Emorfili Mavridou, Fotios S. Milienos, Georgios Papadopoulos, Sophie Tempère, and Yorgos Kotseridis. "Odor Characterization of White Wines Produced from Indigenous Greek Grape Varieties Using the Frequency of Attribute Citation Method with Trained Assessors." Foods 9, no. 10 (2020): 1396. http://dx.doi.org/10.3390/foods9101396.

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The aim of this study was to investigate the sensory aroma profiles of white wines of the indigenous Greek grape varieties Assyrtiko, Malagousia, Moschofilero, and Roditis. Twenty-three panelists evaluated 17 wines of the aforementioned varieties using the frequency of attribute citation method. Three indices were calculated to assess panel performance in terms of reproducibility. Correspondence analysis and cluster analysis were employed to investigate the sensory space of the wines. Samples of the Roditis variety were characterized mainly by Banana and Vanilla odors; Assyrtiko samples had Ea

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Cheng, Guo-Ting, Yu-Shun Li, Shi-Ming Qi, et al. "SlCCD1A Enhances the Aroma Quality of Tomato Fruits by Promoting the Synthesis of Carotenoid-Derived Volatiles." Foods 10, no. 11 (2021): 2678. http://dx.doi.org/10.3390/foods10112678.

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The loss of volatiles results in the deterioration of flavor in tomatoes. Volatiles are mainly derived from fatty acid, carotenoid, phenylpropane, and branched chain amino acids. In this study, the tomato accession CI1005 with a strong odor and accession TI4001 with a weak odor were analyzed. The volatile contents were measured in tomato fruits using gas chromatography-mass spectrometry. The scores of tomato taste and odor characteristics were evaluated according to hedonistic taste and olfaction. It was found that the content of fatty acid-derived volatiles accounted for more than half of the

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Chierici, Serena, Serena Bugoni, Alessio Porta, Giuseppe Zanoni та Giovanni Vidari. "The Importance of the 5-Alkyl Substituent for the Violet Smell of Ionones: Synthesis of Racemic 5-Demethyl-α-ionone". Natural Product Communications 10, № 6 (2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000612.

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The synthesis and the odor tonalities of racemic 5-demethyl-α-ionone are described. This synthetic ionone derivative did not show the typical floral-woody violet smell of α-ionone, definitely proving the importance of a suitably sized and spatially oriented alkyl substituent at C(5) for stimulating olfactory receptors of ionones.

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Shen, De Li, Xin He, Wei Guan, Yu Ping Liu, and Bao Guo Sun. "Synthesis of Fragrance 1-(3,3-dimethylcyclohexyl)Ethyl Acetate." Advanced Materials Research 781-784 (September 2013): 983–87. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.983.

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1-(3,3-dimethylcyclohexyl) ethyl acetate was synthesized by the reaction of dihydromycene with acetic acid in the presence of sulfuric acid. The effecting factors including the amount of catalyst, the reaction temperature, the molar ratio of raw materials and the reaction time were investigated. The experimental results showed that the molar raio of the dihydromyrcene to acetic acid to sulfuric acid was 1:3:0.2, the reaction temperature is 60 °C and the reaction time was 6.5 h. The yield reached 45.3%. The structure of product was characterized by gas chromatography, mass spectrometry, infrare

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Guan, Chunbo, Tingting Liu, Quanhong Li, Dawei Wang, and Yanrong Zhang. "Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS." Foods 11, no. 3 (2022): 446. http://dx.doi.org/10.3390/foods11030446.

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In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked

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Liu, Ruijia, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, and Baoguo Sun. "Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil." Foods 11, no. 11 (2022): 1661. http://dx.doi.org/10.3390/foods11111661.

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Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromatography–mass spectrometry (SAFE–GC–MS) and electronic nose (E-nose) were used to analyze the FPOs (FPO1–FPO4 represented the pepper oil fried at 110 °C, 120 °C, 130 °C, and 140 °C; FPO5–FPO7 represented the pepper oil fried for 10 min, 20 min and 30 m

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Lin, Jiazheng, Zheng Tu, Hongkai Zhu, et al. "Effects of Shaking and Withering Processes on the Aroma Qualities of Black Tea." Horticulturae 8, no. 6 (2022): 549. http://dx.doi.org/10.3390/horticulturae8060549.

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Combined withering and shaking processes are key steps in the formation of characteristic floral and fruity aromas in black teas. However, the effect of the sequencing of withering and shaking on volatile compounds and aroma formation in black tea has not been evaluated to date. This study used headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry to detect volatile compounds in black teas after withering-shaking and shaking-withering processing. Five main differentially volatile components were screened out by partial least squares discriminant analysis and odo

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Alves, Ruy J. V., Angelo C. Pinto, Alexandre V. M. da Costa, and Claudia M. Rezende. "Zizyphus mauritiana Lam. (Rhamnaceae) and the chemical composition of its floral fecal odor." Journal of the Brazilian Chemical Society 16, no. 3b (2005): 654–56. http://dx.doi.org/10.1590/s0103-50532005000400027.

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Napolitano, Elio, Elena Giovani, Marisanna Centini, Cecilia Anselmi, and Paolo Pelosi. "Effect of Sulfur Substitution on the Floral Odor of Tetrahydropyranyl and Tetrahydrofuranyl Ethers." Journal of Agricultural and Food Chemistry 42, no. 6 (1994): 1332–34. http://dx.doi.org/10.1021/jf00042a016.

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Kaneko, Shu, Jingxiu Chen, Jieming Wu, Yuto Suzuki, Lin Ma, and Kenji Kumazawa. "Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion." Journal of Agricultural and Food Chemistry 65, no. 46 (2017): 10058–63. http://dx.doi.org/10.1021/acs.jafc.7b04116.

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Junker, Robert R., Jonathan Gershenzon, and Sybille B. Unsicker. "Floral Odor Bouquet Loses its Ant Repellent Properties After Inhibition of Terpene Biosynthesis." Journal of Chemical Ecology 37, no. 12 (2011): 1323–31. http://dx.doi.org/10.1007/s10886-011-0043-0.

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Deisig, Nina, Martin Giurfa, and Jean Christophe Sandoz. "Antennal Lobe Processing Increases Separability of Odor Mixture Representations in the Honeybee." Journal of Neurophysiology 103, no. 4 (2010): 2185–94. http://dx.doi.org/10.1152/jn.00342.2009.

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Local networks within the primary olfactory centers reformat odor representations from olfactory receptor neurons to second-order neurons. By studying the rules underlying mixture representation at the input to the antennal lobe (AL), the primary olfactory center of the insect brain, we recently found that mixture representation follows a strict elemental rule in honeybees: the more a component activates the AL when presented alone, the more it is represented in a mixture. We now studied mixture representation at the output of the AL by imaging a population of second-order neurons, which conve

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Terra-Araujo, Mário Henrique, Antonio Carlos Webber, and Alberto Vicentini. "Pollination of Pagamea duckei Standl. (Rubiaceae): a functionally dioecious species." Biota Neotropica 12, no. 4 (2012): 98–104. http://dx.doi.org/10.1590/s1676-06032012000400010.

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The floral biology, pollination and breeding system of Pagamea duckei Standl. (Rubiaceae) were studied at the Reserva Biológica da Campina, Manaus, Amazonas, Brazil. Floral morphology suggested that P. duckei is a distylous species. However, crossing experiments revealed that it is functionally dioecious. The flowers are actinomorphic, yellowish, produce nectar and a sweet odor, which is more intense in the morning. Anthesis started in the morning between 5.00 and 6.00 AM and extended until dusk, when the corolla tube abscissed. The flowers were visited mostly by bees of the genus Melipona. Pa

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Verçoza, Fábio Castro, and Roberta Ferreira Bion. "Polinização de Lantana fucata Lindley (Verbenaceae) por Parides ascanius Cramer (Lepidoptera: Papilionidae) na Restinga de Grumari, Rio de Janeiro, RJ." EntomoBrasilis 4, no. 1 (2011): 07–09. http://dx.doi.org/10.12741/ebrasilis.v4i1.108.

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Este estudo teve como objetivo investigar a dinâmica da polinização de Lantana fucata Lindley por Parides ascanius Cramer na restinga da Área de Proteção Ambiental de Grumari, localizada na região oeste do município do Rio de Janeiro. O estudo foi desenvolvido entre janeiro a dezembro de 2009, registrando-se o período de floração, o número de flores abertas por dia e dados sobre a morfologia, cor e odor das flores. A ocorrência de visitantes florais foi registrada ao longo do dia, observando-se o horário de visita e o comportamento intra-floral desempenhado. As flores de L. fucata são organiza

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Wang, Miao, Jianlong Li, Xiaohui Liu, et al. "Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes." Metabolites 12, no. 11 (2022): 1063. http://dx.doi.org/10.3390/metabo12111063.

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Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different al

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Amaya-Márquez, Marisol, Sergio Tusso, Juan Hernández, Juan Darío Jiménez, Harrington Wells, and Charles I. Abramson. "Olfactory Learning in the Stingless Bee Melipona eburnea Friese (Apidae: Meliponini)." Insects 10, no. 11 (2019): 412. http://dx.doi.org/10.3390/insects10110412.

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Olfactory learning and floral scents are co-adaptive traits in the plant–pollinator relationship. However, how scent relates to cognition and learning in the diverse group of Neotropical stingless bees is largely unknown. Here we evaluated the ability of Melipona eburnea to be conditioned to scent using the proboscis extension reflex (PER) protocol. Stingless bees did not show PER while harnessed but were able to be PER conditioned to scent when free-to-move in a mini-cage (fmPER). We evaluated the effect of: 1) unconditioned stimulus (US) reward, and 2) previous scent–reward associations on o

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Velasco-Sacristán, Marisol, and Pedro A. Fuertes Olivera. "Olfactory and olfactory-mixed metaphors in print ads of perfume." Annual Review of Cognitive Linguistics 4 (October 25, 2006): 217–52. http://dx.doi.org/10.1075/arcl.4.09vel.

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This paper claims that scents, alone and/or in combination with visual and/or verbal support, are made to function metaphorically in ads since they symbolize something different (i.e., sexuality, romanticism, etc.) from the physical odor directly conveyed by each fragrance (i.e., floral, woody, oriental, etc.). Drawing on Lakoff and Johnson’s assertion that metaphors are fundamentally nonlinguistic devices, on the application of metaphor theory to pictures and film, and on investigations into olfactory metaphors and synaesthesias, our empirical analyses have found first that odors in perfumes

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Zhang, Hongfei, Weizheng Li, Yan Zhang, Guohui Yuan, and Mingsheng Yang. "Preference of three scarab beetle species to floral cues." Materials Express 10, no. 10 (2020): 1764–70. http://dx.doi.org/10.1166/mex.2020.1817.

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The role of floral visual cues was studied in both sexes of three nocturnal scarab beetle species (Holotrichia oblita, Holotrichia parallela, and Anomala corpulenta). Flower patterns were designed using n-petal rose curve and radial gradient tools. Bioassay of plain colored patterns showed that both sexes of H. oblita and H. parallela preferred yellow and white. In contrast, A. corpulenta showed sexual differentiation in preferences. Comparison between given radial gradient patterns and their color components indicated that a radial gradient was necessary in both sexes of H. oblita rather than

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Muhlemann, Joëlle K., Marc O. Waelti, Alex Widmer, and Florian P. Schiestl. "Postpollination Changes in Floral Odor in Silene latifolia: Adaptive Mechanisms for Seed-Predator Avoidance?" Journal of Chemical Ecology 32, no. 8 (2006): 1855–60. http://dx.doi.org/10.1007/s10886-006-9113-0.

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Rodríguez, Inmaculada, Chrysoula Tananaki, Hortensia Galán-Soldevilla, Pilar Ruiz Pérez-Cacho, and Salud Serrano. "Sensory Profile of Greek Islands Thyme Honey." Applied Sciences 11, no. 20 (2021): 9548. http://dx.doi.org/10.3390/app11209548.

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The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-chemical analyses fulfilled the criteria set by international quality standards and, specifically, Greek legislation (moisture content < 18%, hydroxymethylfurfural < 10 mg/kg, and diastase activity > 20 DN). The sensory results showed that there were significant differences between groups with different pollen grain contents (p < 0.01) for all attributes except for floral aroma, with the Group A sample

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Li, Xiaoying, Junkai Wu, Haijing Wang, Kai Zhang, and Fuhang Song. "Evaluation and Comparison of Pear Flower Aroma Characteristics of Seven Cultivars." Horticulturae 8, no. 5 (2022): 352. http://dx.doi.org/10.3390/horticulturae8050352.

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Due to its ornamental and medicinal value, pear flower has been historically loved and used in China. However, the current understanding of their odor-active compounds and aroma profiles is rather limited. This work aimed to evaluate and compare the overall aroma profile of pear flowers; the volatiles in flowers of seven pear cultivars (Anli, Bayuesu, Golden, Brown peel, KorlaXiangli, Lyubaoshi, Xizilü) were analyzed using solid-phase microextraction–gas chromatography-mass spectrometry (SPME-GC-MS). A total of 93 volatile compounds were identified and quantified within the amount of volatiles

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Feng, Tao, Mengzhu Shui, Shiqing Song, Haining Zhuang, Min Sun, and Lingyun Yao. "Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach." Molecules 24, no. 18 (2019): 3305. http://dx.doi.org/10.3390/molecules24183305.

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The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur compounds were investigated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC–MS) and gas chromatography with flame photometric detection (GC-FPD). The results showed that 44, 43 and 44 volatile compounds were detected in T1, T2 and T3 samples, respectively. In addition, 9, 10 and 9 sulfur

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Genovese, Alessandro, Nicola Caporaso, and Luigi Moio. "Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine." Applied Sciences 11, no. 17 (2021): 7767. http://dx.doi.org/10.3390/app11177767.

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The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a

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Liu, Yu Ping, Wei Guan, Zhi Wei Miao, and Bao Guo Sun. "Synthesis of Four New Ester Compounds from 4-Ethyloctanoic Acid." Advanced Materials Research 396-398 (November 2011): 1111–14. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1111.

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Benzyl 4-ethyloctanoate was synthesized by the reaction of 4-ethyloctanoyl chloride with benzyl alcohol, and its synthesis conditions were optimized. The yield of benzyl 4-ethyloctanoate was about 93%. Based on the synthesis of benzyl 4-ethyloctanoate, phenethyl 4-ethyloctanoate, phenylpropanol 4-ethyloctanoate and cinnamyl 4-ethyloctanoate were prepared. The odor evaluations indicate that these four new ester compounds have floral and sweet note. These ester compounds have relatively high molecular weights and can be used as fixing agent to prolong the fragrance compounds lifetime.

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Hauser, Nicole, Philip Kraft, and Erick Carreira. "Unconventional Rose Odorants: Serendipitous Discovery and Unique Olfactory Properties of 2,2-Bis(prenyl)-3-oxobutyronitrile and Its Derivatives." Synthesis 50, no. 22 (2018): 4490–500. http://dx.doi.org/10.1055/s-0037-1610199.

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2,2-Bis(3-methylbut-2-enyl)-3-oxobutanenitrile [2,2-bis(prenyl)-3-oxobutyronitrile], an unusual bifunctional nitrile odorant with a fruity rosy, green odor was found to exhibit surprising differences in its detection thresholds (0.25 ng/L air for hyperosmics; 19 ng/L air for hyposmics) and perceived odor characters. To investigate this remarkable phenomenon, 13 derivatives of 2,2-bis(3-methylbut-2-enyl)-3-oxobutanenitrile were synthesized by either monoalkylation of 3-oxo-2-phenylbutanenitrile, or by dialkylation of sodium 1-cyano-2-oxopropan-1-ide or methyl or ethyl cyanoacetate, or by direct

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