Pollinators use their sense of smell to locate flowers from long distances, but little is known about how they are able to discriminate their target odor from a mélange of other natural and anthropogenic odors. Here, we measured the plume from Datura wrightii flowers, a nectar resource for Manduca sexta moths, and show that the scent was dynamic and rapidly embedded among background odors. The moth's ability to track the odor was dependent on the background and odor frequency. By influencing the balance of excitation and inhibition in the antennal lobe, background odors altered the neuronal representation of the target odor and the ability of the moth to track the plume. These results show that the mix of odors present in the environment influences the pollinator's olfactory ability.
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http://dx.doi.org/10.1126/science.1251041 | DOI Listing |
J Chem Ecol
January 2025
Department of Chemistry for Life Sciences and Agriculture, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.
Seed beetles are pernicious pests of leguminous seeds and are distributed globally. They cause great economic losses, particularly in developing countries. Of this genus, the cowpea weevil (Callosobruchus maculatus) is the most destructive and common species of this beetle.
View Article and Find Full Text PDFFood Chem X
January 2025
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education. Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control. School of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor. The objective of this study was to elucidate the impact of the predominant microorganisms, provenly and , on the solid-state fermentation (SSF) and flavor profile of cereal vinegar by several bioaugmentation strategies. The results indicated that the sequential bioaugmentation of predominant microorganisms improved the utilization of raw material and most key flavor compounds.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Refining and Innovation Key Laboratory of Sichuan Province, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, PR China. Electronic address:
Ya'an Tibetan tea, a dark tea with a rich historical heritage, is typically processed using two primary piling fermentation methods: wet piling with rolled leaves (moisture content around 60%) and dry piling with sun-dried or baked green tea leaves (moisture content below 30%). This study employed sensory evaluation, targeted and non-targeted metabolomics, and fungal Internal Transcribed Spacer (ITS) sequencing to investigate changes in quality components and fungal composition in Tibetan tea processed by both wet and dry-piling methods. The results revealed that 3,7-Dimethyl-1,5,7-octatriene-3-ol and D-limonene were identified as key volatile metabolites contributing to the aroma variations between the dry and wet-piled teas.
View Article and Find Full Text PDFJ Neurosci
January 2025
Department of Cellular and Molecular Medicine, University of Ottawa, Ottawa, ON, Canada, K1N 6N5
GABAergic neurons in basal forebrain (BF) nuclei project densely to all layers of the mouse main olfactory bulb (OB), the first relay in odor information processing. However, BF projection neurons are diverse and the contribution of each subtype to odor information processing is not known. In the present study, we used retrograde and anterograde tracing methods together with whole-brain light-sheet analyses, patch-clamp recordings coupled with optogenetic and chemogenetic approaches during spontaneous odor discrimination, and go/no-go odor discrimination/learning tests to characterize the synaptic targets in the OB of BF calretinin-expressing (CR+) GABAergic cells and to reveal their functional implications.
View Article and Find Full Text PDFACS Sens
January 2025
Korea Advanced Institute of Science and Technology, Daejeon 34141, Republic of Korea.
Semiconductor metal oxide (SMO) gas sensors are gaining prominence owing to their high sensitivity, rapid response, and cost-effectiveness. These sensors detect changes in resistance resulting from oxidation-reduction reactions with target gases, responding to a variety of gases simultaneously. However, their inherent limitations lie in selectivity.
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